30-Minute Lemongrass Coconut Tofu Noodle Bowls

30-minute lemongrass coconut tofu noodle bowls make weeknight cooking feel effortless and indulgent. Skip the takeout this week in favor of these Asian-inspired, nutrient-packed bowls of bliss.

Ingredients

• 1 14-oz. block extra-firm tofu, drained
• 1 Tbsp. freshly grated ginger
• 2 tsp. lemongrass paste*
• 2 garlic cloves (minced)
• 2 tsp. honey
• 1 1/2 tsp. fish sauce
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. kosher salt
• Juice of 1 lime
• 12 oz. quartered baby bok choy
• 2 tsp. canola or coconut oil
• 1/2 cup fresh cilantro leaves
• Brown rice noodles or rice for serving
• 1 cup lite canned coconut milk (divided)

Instructions

1. 1

   Place tofu on a paper-towel lined plate and press a paper towel over top to absorb excess water. Slice tofu into cubes.

2. 2

   Combine ginger, lemongrass paste, garlic, honey, fish sauce, red pepper flakes, salt, lime juice, and 1/4 cup of the coconut milk in a large bowl; mix well. Add tofu; gently toss to combine. Let stand 10 minutes.

3. 3

   Heat oil in a large skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan.

4. 4

   Increase heat to medium-high and add tofu mixture. Cook 6 to 8 minutes, stirring occasionally, until liquid reduces by half and tofu is lightly golden. Add remaining 3/4 cup coconut milk; cook 5 minutes.

5. 5

   To prepare, serve tofu mixture and bok choy over grain of choice. Garnish with fresh cilantro.