Ingredients
Tofu
- 1 (14-ounce) package of extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
Broth and Vegetables
- 2 pounds zucchini (907g)
- 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
- Prepare the tofu: Remove the block of tofu from the package and wrap it in paper towels. Place it on a plate and weight it down with a stack of plates. Press the tofu for 15 minutes to remove excess moisture, which ensures better texture when frying.
- Slice the tofu: Unwrap the pressed tofu and cut it in half crosswise to make 2 rectangular blocks. Slice each block into 4 slices, creating 8 total pieces. Cut each slice diagonally to yield 16 triangle pieces.
- Marinate and fry tofu: Pour soy sauce into a large nonstick pan. Drag each tofu piece through the soy sauce to coat all sides, placing them back into the pan. Cook over medium heat for about 4 minutes, flipping halfway. When the pan is dry, add 1 tablespoon vegetable oil, and cook for an additional 3-4 minutes, flipping halfway, until golden and crispy. Transfer tofu to a plate.
- Prepare zucchini noodles: Trim the ends off the zucchini and use a spiralizer to create noodles. Roughly chop the noodles shorter and set aside on a plate. Slice the leftover zucchini cores into thin slices.
- Cook aromatics and veggies: Heat 1 1/2 tablespoons vegetable oil in a pot over medium-high heat. Add diced onions and cook for 3 minutes until softened. Stir in minced ginger and garlic, cooking for 30 seconds to 1 minute until fragrant. Add diced tomatoes, sliced zucchini cores, and ground coriander; cook for 3-4 minutes until tomatoes break down.
- Simmer the broth: Add salt and vegetable broth, cover the pot with a lid, and bring to a boil. Stir in the full-fat coconut milk and adjust seasoning to taste. Turn off the heat.
- Soften zucchini noodles: Add zucchini noodles to the hot broth and allow them to soften in the residual heat for a few minutes.
- Serve: Ladle the zucchini noodles and broth into bowls. Top with julienned carrots, sliced scallions, fresh cilantro, and crispy tofu triangles for a vibrant, satisfying meal.
Notes
- Pressing tofu removes excess water, allowing it to absorb flavors and become crispier when fried.
- Using a spiralizer for zucchini noodles gives a pasta-like texture but feel free to use a vegetable peeler or julienne cutter if unavailable.
- The broth can be customized with your favorite vegetables or additional spices for extra flavor.
- Leftover broth can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
