Tofu and Edamame Coconut Broth with Rice Noodles

Make tofu and edamame coconut broth with rice noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Firm tofu, in cubes (Weighed after pressing. Silken tofu is about half the calories and protein.)
80 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
120 g Reduced-fat coconut milk, tinned
200 ml Vegetable stock (Made up from a cube or a pot.)
A thumb, sliced Fresh ginger
2 cloves, about 6 g Garlic
One, sliced Fresh red chilli
1 tbsp (15 g) Tamari
80 g Sugar snap peas
100 g Cooked rice noodles (Cooked weight, after soaking.)
One lime Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Simmer the stock with the ginger, garlic and half the chilli for five minutes.
2. Add the coconut milk and tamari and bring back to a gentle simmer. Add the tofu and edamame and cook for four minutes.
3. Add the sugar snaps for two minutes so they stay crunchy.
4. Noodles in the bowl, broth over, lime squeezed in, coriander and the rest of the chilli on top.

Contains soya and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tofu-edamame-coconut-noodle-broth

AI-generated images illustrating the recipe.

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