Name: Creamy Coconut Noodles with Tofu, Bok Choy, Bell Pepper & Lime
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 baby bok choy; 1 ½ (398 ml) cans coconut milk; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ limes; 3 red bell peppers; chili-garlic sauce; flat rice (pad thai) noodles; soy sauce; toasted sesame oil

Creamy Coconut Noodles with Tofu, Bok Choy, Bell Pepper & LimeCreamy Coconut Noodles with Tofu, Bok Choy, Bell Pepper & Lime — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

6 baby bok choy

1 ½ (398 ml) cans coconut milk

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ limes

3 red bell peppers

chili-garlic sauce

flat rice (pad thai) noodles

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Once the water in the pot is boiling, remove from heat and add rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.

Meanwhile, wash and dry the fresh produce.

Trim bok choy and cut crosswise into 1-inch strips; place in a large bowl.

Trim green onions and cut crosswise into ¼-inch pieces; add to the bowl with the bok choy.

Trim, halve, seed, and thinly slice bell peppers; add to the bowl.

Peel and mince ginger and garlic; add to the bowl with the veggies.

Preheat another large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until starting to soften, 4-5 minutes.

Add coconut milk, soy sauce, and chili-garlic sauce to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to low and cook until sauce thickens slightly, 4-5 minutes.

Meanwhile, medium dice tofu.

Add noodles and tofu to the pot; gently toss to combine. Continue to cook until heated through, 3-4 minutes.

Juice limes into the pot, stir to combine, and remove from heat.

To serve, divide creamy noodles, tofu, and veggies between bowls. Enjoy!

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