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Get out several small bowls. Open the tofu and drain out any liquid. Pat dry with a towel and then cut into 1” cubes. Cut the Thai basil into thick ribbons and set aside. Cut the eggplant into ½” thick coins and cut the bok choy into quarters lengthwise. Trim the tips off the snow peas and pull to remove the strings that run down both edges (this is optional) and set aside. Place each ingredient into a bowl.
Set a deep sauté pan over medium high heat and add a thin layer of oil. Once the oil is hot, add the mushrooms and cook for 2 minutes. Stir in the eggplant and the carrots, cook for 3 minutes, stirring occasionally. Then add the tofu, the bok choy, and the snow peas. Cook for 2 more minutes while stirring, then add the lemongrass ginger broth. Bring a separate pot of water to a boil over high heat. When the water is boiling, reduce to low heat and add the rice noodles. Cook for 5-7 minutes, stirring occassionally. To keep noodles from overcooking, strain the noodles with a colandar and set aside in cold water until the broth is ready.
Bring the broth just to a boil, reduce to a light smmer and cook for 7-8 minutes. After the vegetables are tender and the broth is fragrant, increase the heat, and add the strained rice noodles. Stir to ensure the noodles are immersed in the broth. Setting aside some Thai basil for garnish, mix the rest into the pot. Cover the pot, remove from the heat, and let rest for 5 mintues to allow the herbs to infuse into the broth.
After 5 minutes, use tongs to divide the noodles into individual bowls and then ladle the broth and vegetables over the top. Sprinkle with the radishes, the sesame seeds and top with the remainng Thai basil sprigs, Serve the chili oil on the side so that everyone can add as much as they like. Enjoy!
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