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Thai Noodles with Vegetables and Tofu

Makes: 4  servings Prep 25 mins Cook 15 mins

Ingredients

  • 1 1/2 tablespoons  soy sauce
  • 1 teaspoon  chopped ginger
  • 1/2 teaspoon  minced garlic
  • 1 pound  firm tofu, cut into small cubes
  • 1 package (8 oz.) udon noodles or whole-wheat spaghetti
  • 1 can (14 oz.) vegetable broth
  • 1/2 cup  pure lite coconut milk
  • 2 carrots, cut into matchsticks
  • 4 slices fresh ginger
  • 1 large clove garlic, sliced
  • 2 tablespoons  fresh lime juice
  • 1 1/2 tablespoons  Asian fish sauce (nam pla)
  • 1 Thai red chile, thinly sliced
  • 1 jalapeno chile, thinly sliced
  • 4 ounces  snow peas, sliced
  • 1/4 cup  sliced green onions
  • 1/4 cup  chopped fresh cilantro

Directions

1. Combine soy sauce, chopped ginger and garlic in medium bowl. Add tofu and toss to coat; set aside.

2. Start to cook noodles according to package directions.

3. Meanwhile, bring broth, coconut milk, carrots, ginger slices, garlic, lime juice, fish sauce and chiles to a simmer in Dutch oven. Simmer 8 minutes. Stir in show peas and tofu mixture; cook just until heated through. Remove ginger slices. Drain noodles; add to Dutch oven with green onions and cilantro. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)450,
  • Fat, total(g)14,
  • sat. fat(g)3,
  • carb.(g)55,
  • pro.(g)29,
  • sodium(mg)1215,
  • Percent Daily Values are based on a 2,000 calorie diet