The finished recipe. Tofu and Edamame Coconut Broth with Rice NoodlesIngredients 1 to 6. 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 GarlicIngredients 7 to 12. 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 corianderStep 1. Simmer the stock with the ginger, garlic and half the chilli for five minutes.Step 2. Add the coconut milk and tamari and bring back to a gentle simmer. Add the tofu and edamame and cook for four minutes.Step 3. Add the sugar snaps for two minutes so they stay crunchy.Step 4. Noodles in the bowl, broth over, lime squeezed in, coriander and the rest of the chilli on top.
Fuel8
