Baked Tofu Coconut Noodle Soup
- At February 19, 2010
- By megan
- In baked tofu, coconut, Soup, Vita-Mix
0
This soup has a few different steps, but all are quite easy and worth the extra effort. Use fresh ginger root of you can’t find galangal. Also, I made this recipe with the Vita-Mix in mind. If you don’t have one, please let me know how the stock turns out using a standard blender.
- 1 yellow or white onion
- 2 cloves garlic
- 4 cups water (to start…you can add more as the stock cooks)
- 2 TB soy sauce
- 3-4 chunks of galangal root (pieces the size of your thumb)
- 5-6 thai chilies
- 1 small can of coconut milk
To start the broth, cut the onion into a few pieces and put it in the Vita-Mix with the garlic and some water. Puree this into a smooth consistency for a few seconds until it looks like a milky broth. Pour it into a stock pot to start the stock.
Add the rest of the 4 cups of water, the chilies, soy sauce, galangal root, and simmer for 30 minutes before adding the coconut milk.
While the stock is cooking, bake your tofu that has already been frozen, thawed, pressed, and marinated. I made a Ginger Baked Tofu from an earlier recipe.
When the tofu is done, remove it from the oven. Bring some water to a boil to cook some rice noodles. The noodles I used had me boil them for a few minutes and then drain and rinse in cool water.
When all of the components are done, pick out the large pieces of galangal from the broth. Then add some fresh spinach to wilt it. Put some noodles in a bowl, arrange some pieces of tofu, ladle on some broth, and add more soy sauce and sriracha to taste. Enjoy.
Ginger Baked Tofu Soup
- At February 2, 2010
- By megan
- In baked tofu, favorites, ginger, Soup
- 0
This soup was delicious because of the tofu. The stock is very simple and not overpowering, but it complemented the tofu very well.
There are a few steps to making this soup. I made a stock from kitchen scraps rather than use a pre-made stock, so that took some time, but it was worth the effort. Ever since getting a Vita-Mix, I have lots of kitchen scraps, like pieces of celery, carrot, apple, and pear. I plan to use them in soup stocks now rather than buy a store-bought brand.
For the soup, I started with the stock recipe below. To that, I added one yellow onion, chopped, 5 cloves of minced garlic, and 1/2 TB freshly grated ginger. I let this boil for 15 minutes and then added some frozen peas. I poured this over the baked tofu.
Baked Tofu Ingredients:
- 1 package of firm tofu, frozen, thawed, and pressed
- 2 TB soy sauce
- 1 TB toasted sesame oil
- 1/2 TB onion powder
- 1/2 TB garlic powder
- 1/2 TB freshly grated ginger
- Sriracha- add as much spice as you like
- 2 cups water
Preheat oven to 350. After the tofu is thawed and pressed, cut it into cubes. Mix up the marinade and pour it over the tofu in a Pyrex baking dish. Bake for 45 minutes or so until all of the liquid is absorbed.
Arrange the tofu in a bowl and pour the broth on top.
- 4 stalks celery
- 2 carrots
- 1/2 yellow onion
- the core from a pear
- 2 cloves garlic
- water
- 3 TB soy sauce
Put all of those ingredients (except the soy sauce) in a large stock pot and boil for at least an hour.
I let mine boil for 2 hours, cooled it, strained it, and then added soy sauce. If it you make more than you need, freeze it or save it for a week in the fridge. It is healthier for you than the packaged stuff.
Basil Baked Tofu Sandwhich
- At October 12, 2009
- By megan
- In baked tofu, basil, Sandwich, tofu, vegan
- 0
The photo on the left is before baking. On the right- baked, topped with roasted garlic tomato sauce, and ready to eat.
Ingredients:
- 1 cup basil leaves, rinsed
- 4 cloves garlic
- 1/2 cup white wine
- 2 TB olive oil
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- Sea Salt: 1/2-1 teaspoon, depending on how salty you like your food
- Onion powder
- juice from 1/2 lemon
- 1 cup water
Preheat oven to 400. Let’s review the tofu mantra- buy firm tofu, freeze it, thaw it, press it, slice it, season it, bake it.
Combine all of the ingredients except the water in a food processor. Puree until it is a smooth green paste. Mix it into one cup of water and then pour half of this into a Pyrex baking dish. Place your frozen, thawed, pressed, sliced tofu into the dish and cover with the rest of the mixture. Bake at 400 for 40 minutes or so until the liquid has been absorbed. I toasted some Ciabatta bread and made a sandwhich topped with roasted garlic tomato sauce.
Unlike most of my other tofu recipes, this was made with the intention for it to be accompanied by another strong flavor, like a flavorful sauce, so keep that in mind for a serving suggestion.
Garlic, Lemon, Ginger Baked Tofu
- At June 3, 2009
- By megan
- In baked tofu, ginger
- 0
Let’s review rule #1 for baked tofu- Freeze firm or extra firm tofu, thaw, drain, press for 15 minutes, and slice. This must be obeyed, or else you won’t be making very good tofu.
Marinade Ingredients:
- 4 cloves garlic, finely chopped
- 1 TB honey
- 2 TB soy sauce
- fish sauce (just a few splashes)
- 1 TB peanut oil
- 1 TB seasoned rice vinegar (unseasoned will be fine)
- juice of 1/2 lemon
- 2 TB ground ginger (1 TB fresh, grated, if you have it)
Whisk the marinade together. Add 1 cup of water and mix well. Pour a little into a Pyrex baking dish. Add the tofu and pour the rest of the marinade on top. Bake, uncovered, and 375 for 45 minutes-one hour. Flip each piece over after 20 minutes or so. It will be done when all of the liquid is absorbed.
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