My fabulous girlfriend Dina sent me the most deelish and simple recipe recently. I made it and was beyond delighted. I am already thinking about making it again soon. It was really quick and I had almost all the ingredients in my house already. This was just so tasty! I used wide noodles which took about 10 minutes to cook. It came out with the most delicious, thick, coconuty sauce! If you use thin noodles, it might need less cooking time and turn out more brothy. I had sliced the yam with a mandolin so it was super thin and broke up during cooking which just added to the thickness of the sauce. We do not normally eat that much tofu in our house, but Michael and I agreed that this was the best we ever had it prepared, it was so good!
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodle
2 cups veggie broth
1 can light coconut milk
1 cup coconut water (or more veggie broth/coconut milk)
Fresh basil, chopped
1 yam, peeled and slice thin
rice noodles
2 tsp safflower, grapeseed or another neutral oil
1 block tofu, cubed
Soy sauce or tamari, to taste
fresh ginger, grated
juice and zest from 1 lime
red pepper flakes
sriracha sauce.
Combine the veggie broth, coconut milk and coconut water in a saucepan over medium heat. Next add basil and the yam and bring to a boil. Cover and let simmer until the potatoes were tender. Add the rice noodles and cook till soft, 3-7 minutes.
Pour the oil in saute pan over medium heat and add the tofu. Hit it with some soy sauce, ginger, lime zest, lime juice, red pepper flakes and sriracha sauce. Saute until nice crust forms on tofu.
Combine broth, noodles and tofu in a bowl. As Dina says, “Holy guacamole!!!!!!!! Try it! You’ll never do Thai takeout again!!”
