30-Minute Lemongrass Coconut Tofu Noodle Bowls | Recipe Cart | Recipe Cart

Ingredients

• 1 14-oz. block extra-firm tofu, drained
• 1 Tbsp. freshly grated ginger
• 2 tsp. lemongrass paste*
• 2 garlic cloves (minced)
• 2 tsp. honey
• 1 1/2 tsp. fish sauce
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. kosher salt
• Juice of 1 lime
• 1 cup lite canned coconut milk (divided)
• 12 oz. quartered baby bok choy
• 2 tsp. canola or coconut oil
• 1/2 cup fresh cilantro leaves
• Brown rice noodles or rice for serving