Creamy Coconut Noodles with Tofu, Bok Choy, Bell Pepper & Lime

Directions

1. Press the tofu by wrapping it in clean towels and weighing it down, then set it on a sheet tray while you prep the vegetables.
2. Soak the rice noodles in hot water from the tap for about 10 minutes or according to package directions, then drain and rinse.
3. Rinse and dry the bok choy, green onions, and bell pepper; trim the bok choy and cut it crosswise into 1-inch pieces, then add to a large bowl with the green onions.
4. Dice the pepper and add it to the same bowl with the other vegetables.
5. Preheat a nonstick skillet over medium heat, then mince the ginger and garlic and add them to the bowl with the veggies.
6. When the skillet is hot, drizzle in oil and swirl to coat, then cook the vegetables until they begin to soften, about 3–4 minutes.
7. Stir in the coconut milk, soy sauce, and chili-garlic sauce and bring the mixture to a simmer; reduce the heat and cook until the sauce thickens slightly, 3–4 minutes.
8. Cut the pressed tofu into medium cubes.
9. Add the noodles and tofu to the skillet and toss gently to combine; cook just until heated through, 2–3 minutes.
10. Finish with the juice of the lime, stir to blend, then remove from heat and taste.
11. Divide the creamy noodles with tofu and vegetables into bowls and serve.