2 teaspoons grated fresh jalapeño pepper
1 teaspoon grated peeled fresh ginger
1 (13.5-ounce) can light coconut milk
1 garlic clove, grated
1 (14-ounce) package extra-firm water-packed tofu, drained and cut into 1/2-inch cubes
6 ounces dried brown rice noodles (such as Annie Chun’s)
1 1/2 cups frozen edamame
1/2 cup unsalted vegetable stock
1 1/2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
6 ounces baby spinach
1/4 cup chopped unsalted, dry-roasted peanuts
How to Make It
Combine first 4 ingredients in a large skillet; bring to a boil. Add tofu to pan. Cook 12 minutes or until liquid is reduced to about 1/3 cup and starts to turn light golden, stirring frequently.
Prepare rice noodles according to package directions, omitting salt and fat. Add edamame to noodles during last minute of cooking time. Reserve 1/2 cup cooking liquid. Drain noodle mixture; rinse with cold water. Drain.
Add noodle mixture, stock, and 1/2 cup reserved cooking liquid to pan; toss to coat. Remove from heat; stir in juice, salt, and spinach. Sprinkle with peanuts.