Tom Kha With Crispy Tofu

Zutaten

1 tablespoon coconut oil

1/2 small yellow onion, diced

2 cloves garlic, minced

1 tablespoon grated ginger

1/2 jalapeño, diced

1 tablespoon red curry paste or 1/2 cup Thai Style Red Curry Sauce from Trader Joe’s

10 oz cremini mushrooms

1 tablespoon coconut sugar or brown sugar

1 tablespoon fish sauce

1 13.5 oz can coconut cream

4 cups chicken broth

Juice from 2 limes

Green onion and cilantro to serve

CRISPY TOFU:

12 oz extra firm tofu, drained

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 tablespoon avocado oil

1 tablespoon soy sauce

1 tablespoon tapioca flour or corn starch

Anweisungen

Before you get started, prep the tofu. Cut the block in half to form two thinner blocks, then chop into cubes. Cover with a dish towel and place something heavy on top, like a cast iron pan. Let it sit for 20-30 minutes to let the liquid drain out of the tofu.

In a dutch oven or soup pot with lid, heat the coconut oil over medium heat. Add the onions, garlic, ginger and jalapeño and stir occasionally for 5 minutes. Add the red curry and stir to combine. Add broth, coconut cream, fish sauce, and coconut sugar. Stir to combine.

Bring to a boil, add the mushrooms, cover then a simmer for 15-20 minutes. Remove from heat and add the lime juice.

While it simmers, make the tofu. Toss the cubes in a bowl with the salt, pepper, oil, and soy sauce. Once coated, sprinkle on the flour or starch and toss until evenly coated.

Spread it out on a parchment lined air fryer basket, being careful not to overcrowd. Cook at 400 for 5 minutes each side or until golden and crispy. You could also bake at 400 for 15 minutes each side.

Garnish the soup with green onion and cilantro and add your tofu, if desired.