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30-Minute Lemongrass Coconut Tofu Noodle Bowls

Jamie Vespa MS, RD
  • 30 minutes
  • Serves 4

INGREDIENTS

12 oz

Baby bok choy

1/2 cup

Cilantro, fresh leaves

2

Garlic cloves

1 tbsp

Ginger

1

Lime, Juice of

1

block Tofu, extra-firm

1 cup

Coconut milk, lite canned

1 1/2 tsp

Fish sauce

2 tsp

Honey

2 tsp

Lemongrass paste

1

Brown rice noodles or rice

1/4 tsp

Kosher salt

1/4 tsp

Red pepper flakes

2 tsp

Canola or coconut oil