Ingredients
Tofu
- 1 (14-ounce) package of extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
Zucchini Noodles & Soup
- 2 pounds zucchini (907g), ends trimmed, noodles spiralized, cores thinly sliced
- 1 1/2 tablespoons vegetable oil
- 1 cup diced yellow onions
- 2 tablespoons minced ginger
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 7 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 carrot, peeled and julienned
- Cilantro, for garnish
- Sliced scallions, for garnish
Instructions
- Press the tofu: Remove the tofu from the package and wrap it in a layer of paper towels. Place the wrapped tofu on a plate and put a stack of plates on top to press it for 15 minutes, removing excess moisture for optimal texture.
- Slice the tofu: Unwrap and cut the tofu in half crosswise, then slice each half into 4 pieces, totaling 8 slices. Cut each slice diagonally to create 16 triangular pieces.
- Marinate and pan-fry tofu: Pour soy sauce into a large nonstick pan. Dip each tofu piece in the soy sauce, coating all sides, then place them in the pan. Fry over medium heat for about 4 minutes, flipping halfway, until the soy sauce is absorbed and the pan is dry. Add 1 tablespoon vegetable oil and continue frying for an additional 3 to 4 minutes, flipping halfway until tofu is crispy and golden. Transfer to a plate.
- Prepare zucchini noodles: Use a spiralizer to create noodles from the trimmed zucchini, then roughly chop them to shorten the strands. Place zucchini noodles on a plate. Thinly slice the leftover zucchini cores for the broth.
- Sauté aromatics and vegetables: Heat 1 1/2 tablespoons vegetable oil in a pot over medium-high heat. Add diced onions and cook until softened, about 3 minutes. Stir in minced ginger and garlic, cooking for 30 seconds to 1 minute until fragrant. Add diced tomatoes, sliced zucchini cores, and ground coriander, cooking for 3-4 minutes until tomatoes break down and flavors meld.
- Simmer broth: Add salt and vegetable broth to the pot, cover with a lid, and bring to a boil. Stir in coconut milk, then taste and adjust seasoning as desired. Turn off the heat.
- Add zucchini noodles to broth: Add the prepared zucchini noodles to the hot broth. The residual heat will gently soften the noodles in a few minutes.
- Assemble and serve: Divide the zucchini noodles and broth among bowls. Top with julienned carrots, sliced scallions, cilantro, and the crispy tofu triangles for a fresh and hearty meal.
Notes
- Pressing tofu is essential to remove excess water for better frying and texture.
- Using full-fat coconut milk enriches the broth with creamy flavor.
- Do not overcook zucchini noodles to maintain their delicate texture.
- Leftover zucchini cores add flavor and texture to the broth, reduce waste.
- This recipe is vegan and gluten-free if soy sauce used is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Asian-inspired
- Diet: Vegan
