Red Curry Peanut Soup with Sesame Crusted Tofu
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This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy tofu!
This Red Curry Peanut Soup with Sesame Crusted Tofu is comfort in a bowl! The broth is creamy and flavor-packed. It is filled with tender veggies and LOTS of wilted kale. The soup is topped with sesame crusted tofu that has been pan fried. A cozy meal, filled with protein!
Step One: Make the Tofu
For this recipe I used high protein tofu. It is the super firm tofu that usually comes in a pouch rather than a plastic box. I like using this tofu because it is high in protein (obviously) AND you don’t need to press it. It is so dense that it can just be patted dry and cut.
Cube the tofu and add it to a bowl with corn starch, soy sauce & everything seasoning. Toss until the tofu pieces are all coated.
Heat some oil in a skillet over medium heat and add the tofu. Spread out in an even layer and cook until browned. Toss and cook until the other side is browned. I like to get 2-3 sides browned. Remove from the skillet and set aside.
TIP: I used salt-free everything seasoning. If your everything seasoning has salt I would use less.
Step Two: Make the Soup
Heat some sesame oil in a stock pot over medium. Add diced shallot, onion, garlic & bell pepper and cook down for 3 minutes. Add red curry paste and cook for another 2 minutes.
Pour in the broth, coconut milk, soy sauce & peanut butter and bring to a boil. Add chopped kale & lime juice and cook until wilted – just a minute or two. Add the cilantro, taste and adjust the seasonings as needed.
Step Three: Serve
When it comes to serving, I like to ladle the soup into bowls and top it off with the tofu. The tofu will be cold, but as long as the broth is hot, it will heat up in the bowl. You could also mix the tofu in with the soup while it is still on the stove – but you may lose some of the coating.
Add another sprinkle of cilantro, serve some lime wedges on the side and dig in!
This soup has everything you could want – creamy broth, crispy tofu and allllll the veggies!
Need more recipe inspo? Check these out:
Red Curry Peanut Soup with Sesame Crusted Tofu
Ingredients
FOR THE TOFU
- 1 block high protein tofu drained & cubed – see notes
- 2 tablespoons corn starch
- 1 tablespoon low sodium soy sauce or tamari
- 2 tablespoons everything seasoning see notes
- 1 tablespoon oil
FOR THE SOUP
- 2 tablespoons sesame oil
- 1 shallot sliced
- 1 small yellow onion sliced
- 4 cloves garlic minced
- 1 bell pepper cut in bite-sized pieces
- 3 tablespoons red curry paste
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1/3 cup peanut butter I used unsalted
- 1 tablespoon low sodium soy sauce or tamari
- 1 head kale stems removed & chopped
- 1 lime juiced, plus more for serving
- 2 tablespoons cilantro chopped, plus more for serving
Instructions
- Add the tofu, corn starch, soy sauce & everything seasoning to a bowl and toss to coat evenly.
- Heat the oil in a skillet over medium heat and add the tofu. Spread out in an even layer and cook until browned on 2-3 sides. Remove from the skillet and set aside.
- Heat the sesame oil in a stock pot over medium. Add the shallot, onion, garlic & bell pepper and cook down for 3 minutes. Add the red curry paste and cook for another 2 minutes. Pour in the broth, coconut milk, soy sauce & peanut butter and bring to a boil. Add the kale & lime juice and cook until wilted – just a minute or two. Add the cilantro, taste and adjust the seasonings as need.
- To serve, ladle the soup into bowls, top with tofu and more cilantro.
Video
Notes
- I used high-protein tofu, so it doesn’t need to be pressed. If you use extra firm tofu, you will need to drain & press it before cubing it.
- I used salt-free everything seasoning. If your everything seasoning has salt I would use less.
- I like to add the tofu to each bowl at the end. But, if you want the tofu to be super hot, you can add it to the broth while it is on the stove. You may lose some of the sesame coating this way though.
Even with a fair number of modifications*, due to dietary needs, this soup is a winner!
Really easy to make, delightful to smell and a joy to eat.
Lovely flavors and the crusted protein is a lovely addition.
Thank you for sharing!
* Zucchini in place of onion. Soy milk instead of coconut. Almond butter was a sub for the peanut butter and Tempe replaced the tofu and was baked.
Really a delicious soup where all ingredients play a role and play together nicely. Next time I’ll add more vegetables… maybe sliced mushrooms, zuchinni, and snow peas 💕
So glad you loved it Amy! And I love the idea of adding more veggies!
The tofu makes this good soup great. I used soy cooking cream instead of coconut to lower the sat fat and added corn because I had it around. Very filling as well!
Thanks so much Kim! So glad you liked it!
My best friend and I made this soup tonight and it was AMAZING!! We are a bit more sensitive to spice so we only used two tablespoons of the red curry paste, but found it still had a great kick to it without making our noses runny. Can’t wait to make this again!!
Thanks Kat! So glad you both liked it!
This is just a comment on the Tofu (I needed a topping on a different dish and really wanted to try the tofu recipe).
Amazing!
It’s easy, it’s quick and the results are great.
I marinated the tofu in the tamari first and let it drain, then put it in a ziplock bag with the cornstarch and seasoning and found this method worked very well for maximum coverage.
A great recipe!
So glad you liked it!!