Hello lovelies,
today it's going to be an Asian dish again, as you already know, we love Asian cuisine. Therefore I‘m sharing a recipe for red curry soup with coconut tofu with you! The soup was absolutely delicious, but especially the tofu tasted so great, I don't want to withhold it from you. I keep reading in various forums/Instagram/Facebook that people are looking for delicious tofu recipes. As I agree with you that natural tofu doesn‘t taste super yummy, but there are so many ways to make tofu tasty. Born from that same love: my new chop suey with crunchy vegetables and noodles – perfect when you are craving a quick stir-fry instead of soup.
If you enjoy quick coconut curries like this, you'll also love my creamy chickpea curry with coconut milk and spinach.
I love tofu by now and eat it several times a week, though its fermented cousin tempeh is what gets crumbled fine and fried until it smells nutty for my gyoza with a crispy bottom. My favorite varieties include the "Black Forest" and the "Almond Sesame" tofu from Taifun Tofu. And this is in no way sponsored (even though I've worked with them before), but I think it's just the best tofu. I prefer to eat these two types cold, on bread or just like that - mostly while I'm cooking.
But now back to coconut tofu, you have to try it. I used natural tofu, which is covered in a flour mixture and then breaded with coconut flakes - so so good! And of course it goes wonderfully with Asian dishes like this red curry soup, which you can prepare super quickly, just like my quick curry with green vegetables, a yellow paste and coconut milk done in about 30 minutes.
The red curry paste gives the soup a pleasant spiciness. If your children don‘t like it spicy, then add a little more paste later on or serve the soup with a mild yogurt. My two kids also just eat pasta with coconut milk and tofu, because everyone loves it.
You can definitely convince every tofu critic with the fine coconut tofu – assumed they like coconut :-). It‘s important that you don‘t let the oil in the pan get too hot and roast the tofu slowly, otherwise the coconut will turn black outside and not crispy. I have already tried baking it in the oven, which is also very tasty, but then the tofu will become a little dry. This is more suitable in a salad or with a sauce.
As you can see, tofu can be used in so many different ways and if you try a little, then I'm sure you will find a version that you really like. You can already find some ideas / recipes here on the blog. And definitely try the delicious Thai curry soup. I love such dishes and it‘s also great as an appetizer for a meal with friends or family, and the mains that follow it come from the Asian dishes we cook most often.
If you love Asian soups as much as I do, be sure to also try my creamy vegan tom kha gai with tofu or this warming vegan umami ramen - both are wonderfully fragrant and quick to make. And if you enjoy cooking with coconut, you will love my homemade peanut butter with coconut on toast or in a smoothie. For more recipes where the curry paste does half the work, see my weeknight cooking in half an hour.
If you have Pinterest, you can find me here and you can pin one of these pictures if you like:
