Day 349: Coconut & Lime Noodles with Edamame Beans

The last time I served Mathilde coconut was in the butternut squash and coconut curry and it didn’t go down to well at all! I’m hoping this more subtle approach using tofu (a favourite) might just tempt her to try the creamy flavours of the coconut milk, combined with the fresh taste of lime for a Thai inspired noodle dish.

Ingredients (serves 2-3):

  • 3 x limes
  • 400g block of firm tofu
  • 100g edamame beans
  • 100g baby leaf spinach
  • 250g soba noodles
  • 60ml coconut milk
  • 2 x tbsp soy sauce
  • 1 x tbsp sesame oil 
  • 2 x tsp sesame seeds

Ingredients for the paste:

  • 2 x red chillies, roughly chopped
  • 2 x shallots, roughly chopped 
  • 2 x garlic cloves
  • Thumb-sized piece of ginger
  • Half tsp brown sugar
  • Splash of rice wine
  • Splash of white wine vinegar

Wrap the tofu in kitchen roll and a tea towel, place between two plates and press with a few heavy books on top. Leave for 1-2 hours.

Chop the tofu into approx 2cm cubes and marinate in the coconut milk and the juice of one of the limes. In the meantime, cook the noodles for 2-3 minutes, or according to packet instructions (reduce the cooking time slightly so they don’t become too soft). 

When cooked, drain the noodles and rinse in cold water to prevent them over-cooking.

Fry the tofu in olive oil (minus the marinade), turning frequently until golden on all sides. Add the chilli paste and edamame beans and cook for a few minutes before adding the spinach. Stir fry until the beans are firm but tender and the spinach has wilted down.

Return the noodles to the tofu and beans, pour in the soy sauce and sesame oil and sprinkle in the sesame seeds. 

Squeeze in the juice from another lime, mix well and serve with wedges of the remaining lime.  

I only used 1 tsp of the chilli paste for the kids’ noodles to give it less heat, and replaced with garlic and ginger instead. I also added a tbsp of desiccated coconut to our marinade for a slightly more intense coconut flavour and The Man substituted chicken for tofu. 

All in all, with these minor tweaks, everyone was happy. (Mathilde didn’t even notice any coconut and happily devoured the lot.) A good start to the weekend. Cheers!

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