Coconut soup
Coconut soup
Author
Melissa Edgar
Ingredients
- 1½ cups jasmine rice (dry)
- 375 g extra-firm tofu (1 block)
- 2 tbsp avocado oil (or olive oil) — divided
- 2 tbsp soy sauce — divided
- 1 tbsp cornstarch
- 1 shallot (diced)
- 1 thumb (about 1 tbsp) ginger (minced)
- 3 cloves garlic (minced)
- 13.5 oz full-fat coconut milk (1 can)
- 1 tsp maple syrup
- 1 tsp paprika
- 2 limes (juiced)
- 1 handful cilantro (chopped)
1 Cook rice
Cook the jasmine rice according to the package directions and keep it covered and warm while you make the tofu.
2 Preheat oven
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
3 Prep tofu or meat
Cube the extra-firm tofu. In a bowl, toss the tofu with 1 tbsp oil, 1 tbsp soy sauce, and 1 tbsp cornstarch until the pieces are evenly coated. Spread the tofu on the prepared baking sheet in a single layer
4 Bake
Bake the tofu for about 20 minutes, until golden and crispy. (Alternative: air-fry 10–12 minutes.)
5 Sauté the Aromatics
While the tofu bakes, heat the remaining 1 tbsp oil in a large pan over medium heat. Add the diced shallot, minced ginger, and minced garlic; sauté 1–2 minutes until fragrant
6 Make the Sauce
Pour in the coconut milk, add the remaining 1 tbsp soy sauce, 1 tsp maple syrup, and 1 tsp paprika. Stir and bring the sauce to a gentle simmer.
7 Combine Tofu & Sauce
Add the cooked, crispy tofu to the pan and stir to coat it in the sauce. Squeeze in the juice of 2 limes and stir to combine. Taste and adjust seasoning if needed.
8 Garnish & Serve
Finish with a handful of chopped cilantro. Serve the coconut-lime tofu over the cooked jasmine rice.
Rating
Author
Melissa Edgar
Categories
Dinner, Soup
Ingredients
1½ cups jasmine rice (dry)
375 g extra-firm tofu (1 block)
2 tbsp avocado oil (or olive oil) — divided
2 tbsp soy sauce — divided
1 tbsp cornstarch
1 shallot (diced)
1 thumb (about 1 tbsp) ginger (minced)
3 cloves garlic (minced)
13.5 oz full-fat coconut milk (1 can)
1 tsp maple syrup
1 tsp paprika
2 limes (juiced)
1 handful cilantro (chopped)
Steps
1
Cook rice
1
Cook the jasmine rice according to the package directions and keep it covered and warm while you make the tofu.
2
Preheat oven
2
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
3
Prep tofu or meat
3
Cube the extra-firm tofu. In a bowl, toss the tofu with 1 tbsp oil, 1 tbsp soy sauce, and 1 tbsp cornstarch until the pieces are evenly coated. Spread the tofu on the prepared baking sheet in a single layer
4
Bake
4
Bake the tofu for about 20 minutes, until golden and crispy. (Alternative: air-fry 10–12 minutes.)
5
Sauté the Aromatics
5
While the tofu bakes, heat the remaining 1 tbsp oil in a large pan over medium heat. Add the diced shallot, minced ginger, and minced garlic; sauté 1–2 minutes until fragrant
6
Make the Sauce
6
Pour in the coconut milk, add the remaining 1 tbsp soy sauce, 1 tsp maple syrup, and 1 tsp paprika. Stir and bring the sauce to a gentle simmer.
7
Combine Tofu & Sauce
7
Add the cooked, crispy tofu to the pan and stir to coat it in the sauce. Squeeze in the juice of 2 limes and stir to combine. Taste and adjust seasoning if needed.
8
Garnish & Serve
8
Finish with a handful of chopped cilantro. Serve the coconut-lime tofu over the cooked jasmine rice.