Coconut Turmeric Noodle Bowl with Tofu and Veggies
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Asian
Serves: 2 servings
- ½ cup coconut milk
- 1 cup vegetable broth
- 2 garlic cloves, minced
- ½ inch piece of ginger, peeled and minced
- ¼ tsp each: turmeric, coriander, black pepper and salt
- 1 TBS canola oil
- 6 oz tofu, drained and patted dry, cut into cubes or strips
- 4 oz brown rice vermicelli
- 1 small carrot, shredded
- ½ cup sliced red cabbage
- ½ cup shelled edamame (thawed if frozen)
- Cilantro leaves and sesame seeds for garnish
- Combine coconut milk, broth, garlic, ginger, turmeric, coriander, black pepper, and salt. Bring to a boil and simmer for 20 minutes.
- Meanwhile heat canola oil in a heavy bottomed skillet until shimmering. Add tofu and cook until golden brown, turning once or twice, about 15 minutes.
- Prepare noodles according to package directions
- Divide broth among bowls, top with noodles, veggies, and tofu.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/coconut-turmeric-noodle-bowl-with-tofu-and-veggies/
3.5.3251