Ginger Lemongrass Noodles with Coconut Broth & Sriracha Tofu

Ginger Lemongrass Noodles

with Coconut Broth & Sriracha Tofu

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In this Thai-inspired dish, lemongrass enhances the flavor of the coconut milk in a highly appealing way! The key to using lemongrass is to release its essential oils, to do so, cut the stalk in half (a sturdy chef’s knife is best) and crush it with the side of your blade. Add the crushed stalk to the coconut broth and let it simmer.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
790
FAT
21g
CARBOHYDRATES
124g
PROTEIN
24g

MAIN INGREDIENTS

  1. 7 oz rice noodles
  2. 1 onion
  3. 4 clobes garlic
  4. 1 oz Fresh ginger
  5. 1 stalk lemongrass
  6. 1 carrot
  7. 1 scallion
  8. 1 package Wildwood® organic extra firm sprouted tofu
  9. 1 lime
  10. 2 tbsp tamari
  11. 5.5 oz coconut milk
  12. 2 tsp Sriracha
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large pot
  • Medium saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the noodles
Vegan_Lemongrass_Noodles_Step-1
Bring a large pot of salted water to a boil for the rice noodles. Add the rice noodles to the boiling water, stir, and remove from heat. Cook, stirring occasionally, until the noodles are tender, about 10 to 12 minutes. Drain and rinse under cold water to stop the cooking process. Toss with 1 tsp vegetable oil to prevent sticking.
2
Prepare the vegetables
Vegan_Lemongrass_Noodles_Step-2
Peel and dice the onion. Peel and mince the garlic and ginger. Cut the lemongrass in half and carefully crush the stalk with the flat side of a knife. Peel and thinly slice the carrot into rounds. Thinly slice the scallion. Drain the tofu, pat dry with paper towels, then cut into small cubes. Halve the lime and cut half into wedges.
3
Make the coconut broth
Vegan_Lemongrass_Noodles_Step-3
Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the diced onion and cook until softened, about 3 to 5 minutes. Add the minced garlic and ginger and cook until aromatic, about 1 minute. Add the sliced carrot, crushed lemongrass, tamari, coconut milk, 2½ cups water, and ½ tsp salt. Bring to a boil, reduce heat to low, and simmer until Step 6.
4
Crisp the tofu
Vegan_Lemongrass_Noodles_Step-4
Place a large nonstick skillet over high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and sprinkle with salt and pepper. Cook tofu, tossing occasionally, until browned in places, about 3 to 5 minutes.
5
Add the Sriracha
Vegan_Lemongrass_Noodles_Step-5
Once the tofu is crispy, add as much Sriracha as you’d like to the skillet and reduce heat to medium. Toss to coat evenly, about 1 to 2 minutes.
6
Serve
Vegan_Lemongrass_Noodles_Step-6
Remove and discard the lemongrass from the coconut broth. Remove broth from heat, add the juice from half the lime. Divide the rice noodles between large bowls and ladle the coconut broth over the noodles. Top with Sriracha tofu, sliced scallion, and serve with lime wedges.