Fiery Tofu And Coconut Curry Soup Food

SPICY TOFU & POTATO COCONUT CURRY SOUP

Steps:

• Pierce the skin of each potato 2-3 times before microwaving on high for 4-6 minutes or until tender. Leave to cool before cutting each potato into quarters.
• In a large non-stick skillet, heat 1 tbsp coconut oil over medium high heat. Add the cubed tofu and cook until golden-brown and crisp on at least 3-4 sides. Set aside.
• In the same skillet, heat the remaining 1/2 tbsp of coconut oil. Add the onion, celery, carrots, and garlic. Cook for 2-3 minutes, stirring often, until the onion starts to become transparent.
• Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. Cook for another 2-3 minutes, stirring often.
• Add vegetable stock and baby kale. Simmer for 5 minutes.
• Add coconut milk, pan-fried tofu, and quartered potatoes. Simmer for another 10 minutes.
• Taste, thin with vegetable stock if needed, and adjust seasoning.

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

SPICY TOFU AND COCONUT CURRY SOUP

Steps:

• In stock pot.
• Saute garlic and onion.
• When onion is tender add: mushrooms, carrots, jalapeno.
• Saute further until mushrooms were soft.
• Add remaining ingredients except cilantro.
• Cook until carrots were softened.
• Add cilantro.

FIERY TOFU AND COCONUT CURRY SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add garlic to pan; saute 30 seconds or until lightly browned. add curry paste; saute 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan and cook 2 minutes. Garnish with cilantro leaves.

SPICY LENTIL-COCONUT CURRY/SOUP

Steps:

• In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
• Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
• Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
• In a large frying pan or skillet, heat the oil.
• Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
• Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
• Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

COCONUT CURRY TOFU

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.