Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

The broth in this Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles is straight-forward and delicious. It is warming, with a nice balance of ginger and garlic. To this broth, you may add whatever vegetables you have on hand. Here, I had carrots, snap peas, Brussels Sprouts, green beans, shiitake mushrooms, and spinach. By adding some pan-seared tofu and some brown rice noodles, you obtain a complete and nutritious meal.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you’re a fan of Asian-inspired soups, check out this Epic Coconut Curry Soup and this Coconut Green Spring Soup.

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
  • Author: Karine K

Ingredients

Scale

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!

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Soupe à l’asiatique avec tofu poêlé et nouilles de riz brun

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
  • Author: Karine K

Ingredients

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Pour le bouillon:

  • 2 c. à soupe d’huile de coconut
  • 1 bout de gingembre frais de 1 pouce, émincé
  • 2 gousses d’ail, émincées
  • 3 tasses de légumes frais de saison, coupés afin qu’ils cuisent tous en même temps
  • 4 tasses de bouillon de légumes
  • 2 généreuses poignées d’épinards frais
  • 1/3 tasse de coriandre fraîche
  • Sel de mer et poivre, au goût

Pour le tofu:

  • 1 bloc de tofu extra-ferme, pressé et coupé en cubes de 1 pouce
  • 2 c. à soupe de sauce tamari ou soya
  • 1/4 tasse d’huile de coconut
  • 2 échalotes françaises, en tranches minces
  • Un bout de gingembre frais de 2 pouces, écrasé
  • 2 gousses d’ail, pelées et écrasées
  • Sel de mer et poivre, au goût

Pour servir:

  • Une boîte de nouilles de riz brun, cuites selon les directives sur l’emballage 
  • 1/3 tasse de noix de cajou rôties
  • 1/2 tasse de coriandre fraîche
  • 2 oignons verts, tranchés mince
  • Quartiers de lime

Instructions

Dans une marmite, chauffer l’huile de coconut à feu moyen-vif. Ajouter le gingembre et l’ail et faire revenir pendant une minute. Ajouter les légumes, assaisonner de sel de mer et de poivre et continuer de cuire pendant deux minutes. Ajouter le bouillon de légumes, porter à ébullition, réduire le feu et laisser mijoter jusqu’à ce que les légumes soient cuits, mais encore croustillants. Ajouter les épinards et retirer du feu. Ajouter la coriandre et réserver.

Dans un bol peu profond, placer les cubes de tofu. Verser la sauce tamari sur les cubes et bien distribuer. Dans une grande poêle de fonte, chauffer l’huile de coconut à feu moyen. Ajouter les échalotes, le gingembre et l’ail et faire revenir pendant une minute. Ajouter les cubes de tofu, assaisonner au goût de sel de mer et de poivre. Laisser saisir pendant 3 à 4 minutes, sans les bouger. Tourner les cubes de tofu et laisser saisir de l’autre côté pendant 3 à 4 minutes. Retirer du feu.

Dans quatre bol peu profond, déposer des nouilles de riz. Recouvrir du bouillon et des légumes, de cube de tofu, de noix de cajou, de coriandre, d’oignons verts, et servir avec des quartiers de lime. Bon appétit!

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Five-Spice Baked Tofu

Five-Spice Baked Tofu
Five-Spice Baked Tofu

This Five-Spice Baked Tofu recipe is everything. The kids have been asking for it on the daily lately, and I figured I had to post it so your kids can also bug you for a tofu meal. I usually don’t even have the time to plate, and it’s gone! Try it and let me know how you like it! Did I mention how easy it is to make?

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Make sure you also try The Best Baked BBQ Tofu You’ll Ever Have.

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Five-Spice Baked Tofu

Five-Spice Baked Tofu
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 brick extra firm tofu, paper-towel dried and cut into thick planks or cubes
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons creamy, natural peanut butter
  • 1 1/2 teaspoon five-spice powder
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon lime juice
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt

Instructions

Preheat the oven to 350°. To prepare the sauce, whisk together the sesame oil, peanut butter, five-spice powder, minced garlic, minced ginger, lime juice, maple syrup, and sea salt.

Place tofu in a shallow container and pour the sauce on top. Using your hands, turn the tofu around so that all surfaces are covered. Let it marinate for 15 minutes.

To bake, remove the tofu from the sauce (keeping the sauce handy) and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. Brush generously the top of the tofu pieces with half of the leftover sauce. Transfer the baking sheet to the oven and bake for 15 minutes. Turn the pieces over and baste with the rest of the sauce. Bake for an additional 10-15 minutes, until the tofu is puffed and golden. Remember that the baking time will vary depending on the size of your planks or cubes. Bon appétit!

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Tofu cinq-épices au four

Five-Spice Baked Tofu
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 bloc de tofu extra-ferme, pressé et coupé en cubes ou en tranches
  • 3 c. à soupe d’huile de sésame grillé
  • 2 c. à soupe de beurre d’arachides naturel
  • 1 1/2 c. à thé de poudre cinq-épices
  • 2 gousses d’ail, émincées
  • 2 c. à thé de gingembre émincé
  • 1 c. à soupe de jus de lime
  • 2 c. à thé de sirop d’érable
  • 1 c. à thé de sel de mer

Instructions

Préchauffer le four à 350°. Pour la sauce, fouetter ensemble l’huile de sésame, le beurre d’arachides, la poudre cinq-épices, l’ail, le gingembre, le jus de lime, le sirop d’érable et le sel de mer.

Placer le tofu dans un plat peu profond et verser la sauce. Brasser afin de bien couvrir tous les cubes. Laisser mariner pendant 15 minutes.

Retirer le tofu de la sauce et conserver la sauce. Disposer les cubes de tofu sur une tôle préalablement recouverte de papier parchemin. Badigeonner généreusement de sauce. Mettre au four et cuire pendant 15 minutes. Tourner les cubes de tofu, badigeonner du reste de la sauce, et remettre au four pendant 15 minutes de plus. Le temps de cuisson peut varier selon le four et la taille des cubes de tofu. Bon appétit!

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Coconut Green Spring Soup

Coconut Green Spring Soup
Coconut Green Spring Soup

It is now Spring in Arizona. The fruit trees are starting to bud, the seeds are sprouting. And this weather inspired this refreshing Coconut Green Spring Soup. The flavors in the soup, based on coconut milk, ginger, garlic, and lemongrass, are perfectly balanced. You could use other vegetables that cook somewhat quickly, as this soup is ready in a heartbeat! Longest thing is mincing and chopping. I served my soup over some ramen noodles, but any type of Asian noodles would work here. Ramen, soba, pad thai noodles, all good choices! I hope you enjoy this soup as much as my family did!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Coconut Green Spring Soup

Coconut Green Spring Soup
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 teaspoons coconut oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass, soft part only, minced
  • 1/2 bunch asparagus, cut into 1” lengths
  • 2 small zucchini, cut in half lengthwise and then sliced thin into half moons
  • 3 heads baby bok choi, stems and leaves separated, stems diced and leaves torn if too big
  • 5 cups vegetable broth or mushroom stock
  • 1 can full fat coconut milk
  • 2 teaspoons green curry paste
  • 4 cups shiitake mushroom caps, sliced about 1/4” thick
  • 2 limes, cut into quarters
  • 1 jalapeño chile, sliced into thin strips
  • 1 10 oz package Asian noodles (soba, ramen, pad thai), cooked according to package directions
  • Sea salt and pepper, to taste
  • To garnish: fresh cilantro, fresh basil, mung bean sprouts, and toasted peanuts

Instructions

In a soup pot, heat the coconut oil over medium-high heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes, while stirring. Add the asparagus, zucchini and bok choi stems, and cook, stirring, 3 more minutes.

Add broth, coconut milk, green curry paste, and salt and pepper to taste. Bring to a boil and add mushrooms. Reduce the heat to a simmer and cook for 4-5 minutes until the mushrooms are cooked. Add the bok choi leaves and turn off the heat. Sprinkle with the juice of half a lime and add the chile. Taste and adjust seasonings. 

To serve, put some noodles in shallow bowls. Top with some soup and garnish with cilantro, basil, bean sprouts, toasted peanuts, and lime quarters. Bon appétit!

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Soupe printanière au lait de coco

Coconut Green Spring Soup
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 c. à thé d’huile de coconut 
  • 1 grosse gousse d’ail, émincée
  • 1 bout de gingembre frais de 1 pouce, émincé
  • 1 c. à soupe de citronnelle, la partie tendre seulement, émincée
  • 1/2 botte d’asperges, coupées en tronçons de 1 pouce
  • 2 petits zucchinis, coupés en deux sur la longueur, et ensuite tranchés mince en demi-lune
  • 3 têtes de jeune bok choi (pak-choï), les queues coupées en dés et les feuilles hachées
  • 5 tasses de bouillon de légumes ou de champignons
  • 1 boîte de lait de coconut régulier
  • 2 c. à thé de pâte de cari verte
  • 4 tasses de champignons shiitake, sans les queues et coupés en tranches de 1/4 pouce
  • 2 limes, coupées en quartiers
  • 1 piment jalapeño, en fines lanières
  • 1 paquet (10 oz) de nouilles de style asiatique (soba, ramen, pad thaï), cuites selon les directives sur l’emballage
  • Sel de mer, au goût salt and pepper, to taste
  • Garnitures: coriandre fraîche, basilic Thaï, jeunes pousses, cacahuètes grillées

Instructions

Dans un chaudron à soupe, chauffer l’huile de coconut à feu moyen-élevé. Ajouter l’ail, le gingembre et la citronnelle. Faire revenir 2 minutes, en brassant. Ajouter les asperges, le zucchini et les queues de bok choi, et cuire, en brassant, 3 minutes de plus.

Ajouter le bouillon, le lait de coconut, la pâte de cari verte, et le sel de mer, au goût. Porter à ébullition et ajouter les champignons. Réduire le feu et laisser mijoter pendant 4 à 5 minutes, jusqu’à ce que les champignons soient cuits. Ajouter les feuilles de bok choi et retirer du feu. Ajouter le jus de lime et le piment jalapeño. Goûter et ajuster les assaisonnements.

Pour servir, placer les nouilles cuites dans des assiettes creuses. Ajouter la soupe. Garnir de coriandre fraîche, de basilic Thaï, de jeunes pousses, des cacahuètes grillées, et de quartiers de lime. Bon appétit!

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