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Coconut Curry Soup w/ Sesame Crusted Tofu

Coconut Curry Soup w/ Sesame Crusted Tofu

5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Liv King

Ingredients
 

Sesame Crusted Tofu:

  • 1 Block Extra-Firm Tofu
  • 2 tablespoon Olive Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tbsps Cornstarch
  • 3-4 tbsps Sesame Seeds

Coconut Curry Soup:

  • 1 tablespoon Olive Oil
  • ½ cup Shallot minced
  • 1 cup Red Bell Pepper diced
  • 1 cup Carrots diced
  • 2 tablespoon Fresh Ginger minced
  • 3-4 Garlic Cloves minced
  • 3-4 Dried Chilis can sub Sambal Oelek if needed
  • 2 tablespoon Curry Powder
  • 1 Can Full Fat Coconut Milk
  • 6 cups opens in a new tab">Vegetable Broth
  • 2-3 tablespoon Soy Sauce more or less to taste
  • 1 tablespoon Maple Syrup
  • 2 tablespoon opens in a new tab">Miso Paste
  • 1 tablespoon Lime Juice
  • ½ teaspoon Black Pepper to taste

For Serving:

Instructions

  • Preheat oven to 425F
  • Make the Sesame Crusted Tofu by draining the block of tofu and squeezing as much water out as possible. Cube the tofu in to bite sized pieces. 
  • Whisk together the olive oil, salt, and pepper in a large bowl. Add the cubed tofu to the bowl and gently toss in the oil. Then, add the sesame seeds. Toss carefully. Add the cornstarch and toss carefully once again. 
  • Place the tofu on a parchment lined baking tray and spread out so they don't touch each other. Bake for 30 minutes or until crispy. 
  • Chop the shallots, red bell pepper, and carrots. Mince the garlic and ginger. Set aside. 
  • Heat a large pot on medium. Add the oil followed by the shallots, red peppers, carrots, and a pinch of salt. Cook until soft. About 5-7 minutes. Then, add the minced garlic, ginger, and dried chilis. Cook for another 2 minutes. 
  • Add in the curry powder and cook for 1 more minute. Whisk in the coconut milk and vegetable broth. Bring to a boil. 
  • If serving all of the soup now, add in the noodles and cook according to package. If serving soup now with expected leftovers, cook the noodles separately according to package and continue to boil soup for 3 minutes. Turn off heat. 
  • Add in the soy sauce, maple syrup, lime juice, and black pepper. 
  • Add the miso paste by removing about ¼ cup of the liquid from the soup and whisking the miso paste until no chunks remain. Pour miso paste back in to soup and stir. 
  • Add the noodles and soup to a serving bowl and top with sesame crusted tofu, cilantro, green onion, and a lime wedge. Enjoy!
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