Name: South Indian–Inspired Coconut Rice Noodles with Tofu and Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 3 tablespoons neutral oil; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; One 1-inch piece ginger, minced or cut into small slices; 1 teaspoon garam masala; 1/2 teaspoon ground turmeric; 1 medium red bell pepper, diced; 1 medium green bell pepper, diced; 2 small carrots, cut into 1-inch-long sticks; 1 teaspoon kosher salt; 1 teaspoon soy sauce; One 13.5- to 14-ounce can coconut milk; 1 cup low-sodium chicken or vegetable broth; One 16-ounce package extra-firm tofu, cut into 1-inch cubes; 4 ounces dried rice vermicelli; Fresh lime juice and chopped cilantro, for garnish

Directions

Heat the oil in a medium Dutch oven over medium heat until shimmering. Add the onion, garlic, and ginger and cook, stirring often, until the onions are translucent, 4 to 6 minutes. Stir in the garam masala and turmeric, letting the spices toast and coat the onions, ginger and garlic, for about a minute. Add the peppers, carrots, salt and soy sauce and cook, stirring occasionally, until the veggies are just starting to soften (don’t let them cook through, or you’ll end up with mushy veggies!), about 2 to 3 minutes.
Add the coconut milk and broth to the Dutch oven, turn the heat up to high and bring to a boil. Once boiling, lower the heat to a simmer, add the tofu; taste and adjust the salt, if necessary. Cover and let cook until the sauce has thickened, about 10 minutes. In the last 2 minutes of cooking, add the vermicelli, making sure it gets submerged in the liquid—it’ll cook quickly!
Garnish with lime juice and chopped cilantro.

South Indian–Inspired Coconut Rice Noodles with Tofu and Vegetables

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