Green Soup with Crispy Tofu

• servings: 4 servings
• total time: 30 minutes

Ingredients

12 oz. extra firm silken tofu, drained, patted dry and cut into 1-inch pieces

2 tbsp. olive oil, divided

1/4 tsp. gochugaru, plus more for serving

Kosher salt

4 scallions, 2 greens thinly sliced for serving, rest roughly chopped

1 1-inch piece fresh ginger, peeled and chopped

1 jalapeño, seeded and chopped

1 1/2 pounds broccoli, chopped, stems and florets separated

3 cloves garlic, chopped

1 13.5-ounce can coconut milk

2 tsp. vegetable bouillon base (we used Better than Bouillon)

4 c. baby spinach

1 c. cilantro leaves

Directions

Heat oven to 425°F. On rimmed baking sheet, toss tofu with 1 tablespoon oil, then gochugaru and 1/2 teaspoon salt and roast 15 minutes. Flip and roast until golden brown, 8 to 10 minutes more.

Meanwhile, heat 1 tablespoon oil in Dutch oven on medium. Add chopped scallions, ginger, and jalapeño and cook, stirring occasionally, 2 minutes. Add broccoli stems and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring often, 1 minute.

Add coconut milk, bouillon base, and 2 cups water and cook, stirring, until bouillon base dissolves, about 30 seconds. Add broccoli florets and 1/2 teaspoon salt and bring to boil. Reduce heat to simmer, cover, and cook until broccoli is tender, 8 to 10 minutes.

Remove from heat, add spinach and cilantro and using immersion blender, blend until smooth. Serve soup topped with tofu, scallion greens, and additional gochugaru, if desired.