Ingredients
For the Tofu
- 1 lb super firm high protein tofu
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tsp light brown sugar
- 1/2 tsp coriander
- 1/4 tsp white pepper
- 1 1/2 tbsp potato starch
- 2 tbsp avocado oil
- Kosher salt, to taste
For the Soup Base
- 2 tbsp avocado oil
- 8 garlic cloves (3 cloves thinly sliced, 5 cloves grated or minced)
- 1 medium onion, diced
- 4 scallions, thinly sliced (white and green portions separated)
- 1 serrano pepper, diced (optional)
- 2-inch knob fresh ginger, grated or finely minced
- 1/2 tsp ground turmeric (optional)
- 2 tbsp mirin
- 7 cups good quality vegetable broth
- 1 cup dry pearl couscous
- 1 bay leaf
- 3 cups lacinato kale, stems removed and shredded
- 1/4 cup cilantro leaves, loosely packed
- 1 lime
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Instructions
- Preheat Oven and Prepare Tofu: Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper. Tear the tofu into small bite-sized pieces about 1/2-inch in size, then place them in a large bowl or airtight container.
- Marinate Tofu: Pour the tamari and rice vinegar over the tofu pieces. Cover and toss to evenly coat. Let the tofu marinate for 10 minutes to absorb the flavors.
- Coat Tofu: Add coriander, light brown sugar, potato starch, white pepper, and 2 tbsp avocado oil to the tofu. Cover and toss again until all pieces are evenly coated with the seasoning mixture.
- Bake Tofu: Spread the tofu pieces out on the prepared baking tray, making sure there is space between each piece to allow even baking. Bake for 15 minutes, then flip the tofu pieces and bake for an additional 5-10 minutes until golden and crispy.
- Sauté Aromatics: While tofu is baking, heat 2 tbsp avocado oil in a large soup pot over medium-low heat. Add the thinly sliced garlic cloves and sauté for 1-2 minutes until they begin to turn golden but not burnt.
- Add Onion: Stir in the diced onion along with a pinch of kosher salt. Continue to sauté for 3 minutes, or until the onion softens and becomes translucent.
- Add Scallions and Pepper: Add the white portions of the scallions and diced serrano pepper (if using). Stir frequently for about 1 minute to combine flavors.
- Add Remaining Aromatics and Spices: Stir in the grated garlic, grated ginger, and turmeric. Sauté for another minute until fragrant and aromatic.
- Deglaze and Add Broth: Pour in the mirin to deglaze the pan, scraping up any browned bits from the bottom with a spatula. Then, add the vegetable broth, pearl couscous, and bay leaf. Stir everything together.
- Simmer Soup: Bring the soup to a boil, then reduce heat to a low simmer. Taste and add kosher salt as needed (approx 1/2 tsp usually works well). Loosely cover with a lid and simmer for 13-15 minutes until couscous is tender and cooked through.
- Add Greens and Herbs: Stir in the shredded kale and cilantro leaves, cooking until the kale is fully wilted and tender. Remove the pot from heat once done.
- Finish Soup: Squeeze fresh lime juice into the soup, add freshly ground black pepper to taste, and stir well. Taste and adjust seasonings if necessary for brightness and saltiness.
- Serve: Ladle the soup into bowls and top each serving with a generous portion of the baked tofu. Garnish with the green portions of the scallions and extra lime wedges if desired for an added zesty kick.
Notes
- For a spicier soup, leave the serrano pepper seeds in or add extra diced pepper.
- Use super firm tofu to ensure the tofu holds its shape during baking and has a nice chewy texture.
- Mirin can be substituted with a small amount of light sugar and rice vinegar if unavailable.
- This soup can be made gluten-free by ensuring tamari and mirin are gluten-free certified.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Asian Fusion
- Diet: Vegan
