Coconut Tofu Stir-fry

Ingredients

• 2 cups snow peas, halved diagonally
• 1 package extra-firm tofu, cut into 3/4” cubes
• 4 cups mushrooms, sliced
• 1 Tbs lemongrass paste
• 1 Tbs ginger paste
• 1 ½ Tbs tomato paste
• 4 tsp lemon juice
• 4 oz wide rice noodles
• 1 cup light coconut milk
• ½ cup fresh cilantro leaves
• 2 tsp sesame oil
• 2 Tbs low-sodium soy sauce

Directions:

1. In a large bowl, soak noodles in warm water for 15 minutes.
2. Cook, stirring often, until tofu is light golden, about 5 minutes. Push tofu to one side; add mushrooms. Cook, stirring, until mushrooms are golden, about 5 minutes.
3. Stir in drained noodles, coconut milk, tomato paste and remaining soy sauce; toss everything together and cook for 1 minute. Stir in peas; cook for 2 minutes, or until peas are tender-crisp. Divide among 4 plates and sprinkle with cilantro.
4. Meanwhile, in a medium bowl, toss tofu with marinade: 1 Tbsp of the soy sauce, plus lemon juice, lemongrass and ginger paste, and sesame oil. Heat a large non-stick wok or sauté pan over medium-high heat; add tofu and its marinade.

Servings: 4