Noodles · FIRST EDITION
Lime coconut noodles with golden tofu
Golden tofu, crisp greens and noodles in a light coconut sauce with a fresh lime finish.
35 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
A creamy noodle bowl takes a different direction with coconut milk and lime instead of cream.
Here’s how.
- 1
Make the tofu golden
Heat oil in a wide non-stick pan over medium-high heat. Cook tofu for 10–12 minutes, turning until golden on several sides. Move to a plate.
- 2
Start the sauce
Turn heat to medium. Stir ginger and pak choi stalks in the pan for 2 minutes. Add coconut milk, water, soy sauce and chilli. Simmer for 4 minutes.
- 3
Cook the noodles
Meanwhile prepare rice noodles following the packet. Add pak choi leaves to the sauce and cook for 2 minutes until wilted.
- 4
Finish with lime
Add drained noodles and tofu to the sauce. Warm through, take off the heat and add lime zest and juice to taste. Loosen with water if needed.
Rice noodles vary widely in cooking time; follow your packet and drain just before adding to the sauce.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.