Coconut-Broth Poached Tofu and Vegetables

Tender tofu cubes, crisp green beans, and baby bok choy poached in a light ginger-coconut broth over brown rice noodles.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Pescatarian
• Gluten-Free
• Dairy-Free
• Egg-Free
• Nut-Free
• Low-Sodium
• Low-Fat
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• healthy
• tangy
• comfort food

Ingredients

• 2 package extra-firm tofu (cut into 3/4-inch cubes)
• 1 can light coconut milk
• 3 cup vegetable broth
• 1 pound green beans (trimmed and halved)
• 4 head baby bok choy (quartered lengthwise)
• 1 tablespoon fresh ginger (minced)
• 3 clove garlic (minced)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoon lime juice (freshly squeezed)
• 8 ounce brown rice noodles (dry)

Instructions

1. Cook the brown rice noodles in a large pot of boiling water for 5 minutes until tender, then drain and rinse under cold water.
2. In a large soup pot, combine the light coconut milk, vegetable broth, minced ginger, minced garlic, ground turmeric, and ground coriander. Bring to a gentle simmer over medium heat.
3. Add the cubed tofu and trimmed green beans to the simmering broth. Cook for 6 minutes until the green beans are tender-crisp.
4. Gently submerge the quartered baby bok choy into the broth and simmer for an additional 2 minutes until just wilted.
5. Remove the pot from the heat and stir in the fresh lime juice. Divide the rice noodles among 6 bowls, ladle the fragrant broth, tofu, and vegetables over top, and store the remaining portions for lunches.

Notes

Keep noodles stored separately from broth when packaging for lunches so they retain ideal texture.

Nutrition (per serving)

• Calories: 365
• Protein: 20.4 g
• Carbohydrates: 47.1 g
• Fat: 10.8 g
• Fiber: 8.3 g
• Sodium: 385 mg
• Saturated Fat: 3.4 g
• Sugar: 3.5 g