Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
Ingredients
For the broth:
- 2 tablespoons coconut oil
- 1” piece ginger, minced
- 2 cloves garlic, minced
- 3 cups mixed seasonal vegetables, cut so that they all cook at the same time
- 4 cups vegetable broth
- 2 large handful spinach
- 1/3 cup fresh cilantro leaves
- Sea salt and pepper
For the tofu:
- 1 block extra firm tofu, squeezed off excess water and cut into 1” cubes
- 2 tablespoons tamari
- 1/4 cup coconut oil
- 2 shallots, sliced thin
- 2” piece ginger, smashed
- 2 cloves garlic, peeled and smashed
- Sea salt and pepper, to taste
To serve:
- A package of brown rice noodles, cooked according to package directions
- 1/3 cup roasted cashews
- 1/2 cup fresh cilantro leaves
- 2 green onions, sliced thin
- Lime quarters
Instructions
In a soup pot, heat the coconut oil over medium-high heat. Add the ginger and garlic, and sauté for 1 minute. Add the vegetables, season to taste with sea salt and pepper, and sauté, while stirring, about 2 minutes. Add the vegetable broth. Bring to a boil, lower the heat, and simmer until the vegetables are slightly tender, but still al dente. Add the spinach, stir one minute, and take off the heat. Add the cilantro and set aside.
In a shallow bowl, pour the tamari on top of the tofu cubes, and distribute evenly. In a large cast iron skillet, heat the coconut oil over medium heat. Add the shallots, ginger, and garlic, and sauté one minute. Add the tofu cubes, season to taste with sea salt and pepper, and let them sear on one side for 3-4 minutes, undisturbed. Turn them only when they come off the skillet easily. Cook on the other side for another 3 minutes and remove from the heat.
In four shallow bowls, place some cooked noodles. Top with some warm broth, some tofu cubes, cashews, cilantro, green onions, and serve with lime quarters. Bon appétit!