Coconut Soup with Spicy Ginger Baked Tofu and Noodles
- At March 20, 2010
- By megan
- In baked tofu, coconut, ginger, pho, Soup
0
Here is a simple soup recipe. I had some frozen broth from a Baked Tofu and Coconut Soup I made, so I used the rest of that broth and improved upon the tofu. I’m no authority here, but you can probably call this a vegetarian pho.
Here’s the marinade for the firm, frozen, thawed, pressed, sliced tofu:
- 1/4 cup soy sauce
- 2 TB toasted sesame oil
- 1 TB onion powder
- 1 TB garlic powder
- 1 tsp fresh ginger, grated
- 2 TB sweet soy sauce (Kecap Manis)
- 1/2-1 TB Chinese chili paste
- 1.5 c white wine
- 1/2 cup water
I made my marinade and let the tofu sit in it a few minutes before baking at 375 for 45 minutes or so, until all of the liquid was absorbed.
Meanwhile, I reheated my coconut broth, and when the tofu was done, I added some udon noodles to the broth. When they were cooked, I served myself a hearty bowl of soup.
Enjoy.
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