Tomato Coconut Zoodle Soup
Ingredients
Tofu
- 14oz package of extra-firm tofu
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
Noodles & broth
- 2 lbs zucchini
- 1 1/2 tbsp vegetable oil
- 1 cup diced yellow onions
- 2 tbsps minced ginger
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon ground coriander
- 3/4 tsp salt
- 7 cups vegetable broth
- 1/2 cup full-fat coconut milk
Toppings
- 1 carrot, peeled & julienned
- cilantro
- sliced scallions
Preparation
Tofu
Open the block of tofu and wrap it in paper towels.
Place the wrapped tofu on a plate and put a stack of plates on top to press for 15 minutes.
Unwrap the tofu and cut it in half crosswise.
Slice each half into 4 slices to get 8 pieces total.
Cut each slice on the diagonal to make 16 triangles.
Pour soy sauce into a large nonstick pan.
Coat each piece of tofu with soy sauce and place it in the pan until all soy sauce is absorbed.
Fry the tofu over medium heat for about 4 minutes, flipping halfway.
Add 1 tablespoon of vegetable oil to the pan and cook for another 3 to 4 minutes, flipping halfway.
Transfer the tofu to a plate.
Noodle soup
Trim ends from the zucchini and make noodles with a spiralizer. Put noodles aside. Slice remaining core.
In a pot, heat 1 1/2 tablespoons of vegetable oil.
Add onions and cook for over medium-high heat for 3 minutes.
Add ginger and garlic and cook for 30 seconds to 1 minute.
Add tomatoes, zucchini core, and coriander and cook for another 3 to 4 minutes.
Add salt and vegetable broth, cover pot with a lid, and bring broth to boil.
Stir in coconut milk. Give broth a quick taste and adjust seasoning according to taste.
Turn off heat and add zucchini noodles.
Serve noodles in bowls along with carrots, scallions, cilantro, and tofu.
