Thai Green Noodle Broth with Tofu & Edamame
Method
Crisp Tofu: Heat sesame oil in a heavy pot over medium-high heat. Add diced tofu and sear for 5–6 minutes until golden and crisp, then set aside on a plate.
Build Broth: In the same pot, fry green curry paste and lemongrass for 1 minute until fragrant. Pour in coconut milk and vegetable stock, bringing to a gentle simmer.
Simmer Ingredients: Add edamame beans, rice noodles, and pak choi. Simmer gently for 4–5 minutes until noodles are tender and greens are vibrant.
Finish & Serve: Stir in tamari and lime juice, then remove lemongrass. Divide into warm bowls, top with crispy tofu, and serve immediately.
Cooking Hack: Press your firm tofu between sheets of kitchen paper with a heavy pan for 10 minutes before dicing. Removing excess moisture guarantees a extra-crispy edge that holds up beautifully in rich broth.
Nutrition Facts
Per serving
