Fiery Tofu And Coconut Curry Soup Recipes
VEGETARIAN COCONUT CURRY WITH TOFU
A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa.
Provided by Kiersten
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
- Discard wet paper towels and cube tofu. Place on the prepared baking tray.
- Bake in the preheated oven until adequately dry, about 20 minutes.
- While the tofu is baking, drain pineapple chunks, reserving juice.
- Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
- Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
- Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
- Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 35.2 g, Fat 13.6 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 471.7 mg, Sugar 20.7 g
FIERY TOFU AND COCONUT CURRY SOUP
From Cooking Light, this soup is inspired by similar soups from Thailand and Malaysia and balances fiery flavor with sweet and sour back notes. The crisp-tender vegetables offer a pleasant texture contrast to the custardlike tofu. Serve with a side of rice noodles drizzled with dark sesame oil and a cooling mango salad.
Provided by Epi Curious
Categories Clear Soup
Time 1h25m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 136.7, Fat 7.5, SaturatedFat 0.8, Sodium 235.9, Carbohydrate 13.8, Fiber 2.8, Sugar 5.2, Protein 6.1
SPICY TOFU AND COCONUT CURRY SOUP
Make and share this Spicy Tofu and Coconut Curry Soup recipe from Food.com.
Provided by rerick
Categories Clear Soup
Time 20m
Yield 5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 435.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 0.2, Sodium 380.4, Carbohydrate 56.1, Fiber 2.4, Sugar 48.2, Protein 7.8
TOFU AND NOODLE COCONUT-CURRY SOUP
A rich and creamy coconut curry noodle soup with select vegetables and plenty of Asian inspired flavors.
Provided by FLAMINGOFLUFF
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
- Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 57.9 g, Cholesterol 1.4 mg, Fat 12.7 g, Fiber 11 g, Protein 24.1 g, SaturatedFat 1.4 g, Sodium 524.3 mg, Sugar 10.5 g
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