South Indian–Inspired Coconut Rice Noodles with Tofu and Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 430
- Total: 30 min
- Active: 30 min
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.