Red Curry Peanut Soup with Sesame Crusted Tofu
This Red Curry Peanut Soup with Sesame Crusted Tofu is made with a coconut broth, filled with veggies and finished with crispy 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.
Nutrition
Calories: 673kcal | Carbohydrates: 27g | Protein: 31g | Fat: 53g