https://goodeatings.com/recipes/mains/spicy-coconut-noodle-soup-with-mushrooms-broccoli-and-crispy-tofu/
Tofu
200 g firm tofu
0,5 tbsp rapeseed oil
0,5 tbsp soy sauce
0,25 tsp salt
0,5 tbsp corn starch
Vegetables
175 g mixed mushrooms, I used portobello, shiitake, oyster and shimeji
200 g broccoli florets or broccolini
Spicy soup
1 / 150 g brown Onion
5-6 cloves / 30 g Garlic
2 heaped tbsp / 30 g grated ginger
2 / 20 g red Chili
1 tsp ground coriander
2 tbsp tomato paste
1 heaped tbsp peanut butter
1 can / 400 ml coconut milk
2 cups vegetable broth or water and 1 veggie stock cube
2 tbsp soy sauce
1 tsp toasted sesame oil
0,5-1 lime, juice
To serve
2 servings rice noodles (of rijst of parelgort etc.)
Fresh coriander
Fresh chili slices
Toasted sesame seeds
Superlekker!!! En met een hoop andere groente of alt. voor noedles mogelijk. Snel en makkelijk.
Preheat the oven to 200C.
If using rice noodles that need soaking do so first, if using quick boiling noodles wait until the other elements are finished before cooking.
Drain the water from the tofu and press the water out. Cut it into 1,5 cm wide cubes.
rizzle over the oil and soy sauce. Season with salt and toss to coat. Sprinkle over the corn starch and toss to coat once more. Spread onto a lined oven tray in a single layer and bake in the oven for 30 minutes, flipping them over at 20 minutes.
Cut the broccoli into bite sized florets/pieces. Tear any large oyster mushrooms in half or thirds. Of using other mushrooms prepare them accordingly.
Heat a pan over medium heat with a drizzle of oil. Once hot add your broccoli and mushrooms to stir fry for a few minutes, just until they are semi cooked and then take them off the heat and set aside.
Finely chop the onion and chili pepper. Peel and grate the ginger and mince the garlic.
Heat a little bit of oil in a pot. Once hot saute your onion for a few minutes, until it softens and turns slightly translucent. Add the chili, ginger and garlic and saute for another minute, until fragrant. Stir through the ground coriander and then add the tomato paste and peanut butter. Cook for a couple of minutes as you do so to cook away any raw tomato flavour.
Pour in the coconut milk and vegetable broth or water. Bring to a boil. Turn down to a simmer and add your veggies to the soup. Simmer for 3-4 minutes.
If using quick boiling noodles prepare them while you wait for the soup.
Once the broccoli is tender finish the soup with sesame oil and lime juice. Serve in bowls adding the noodles first followed by the spicy coconut soup and veggies. Top with the crispy tofu and any garnishes you like such as coriander, sliced chili pepper and toasted sesame seeds.