I’m sorry for not posting for a while. I’ve been a bit MIA for the last couple of months. Summer months are always hard to keep consistent with writing even though we are very much eating! I’ve been traveling a lot and it has been hard to document everything due to lack of time. I’m back now, so will try to be more regular 🙂
One of the dishes I made after coming back home a few days ago, was this simple, warm and spicy tofu soup. I tell you, this is what you need all year round. It is easy to put together with mostly stuff from the pantry and the fridge. It is absolutely delicious. Slurp this with some boiled noodles or if you’re like me, dig into some rice and you can thank me later @sarchakra
PREP TIME: 10 mins
COOK TIME: 15 mins
- Organic Extra firm Tofu 14 oz
- Peanut oil 2 tbsp
- Red curry paste 1 heaped tbsp
- Star anise ½
- Tomato paste 1 heaped tbsp
- Onion 1, cut into large chunks
- Garlic 3 cloves, grated
- Ginger 1 tsp, grated
- Brown sugar 3 tbsp
- Basil a bunch plus for garnish
- Juice of ½ a lime
- Coconut powder 3 heaped tbsp
- Heat a cup of water in the microwave for a minute add the coconut powder in the water. Add the tomato paste in the water. Stir the mixture till smooth. Keep aside.
- Using a mortar and pestle grind the star anise to release the sweet flavors. Keep aside.
- Drain the water out of the tofu and keep it covered with a kitchen towel. Put a heavy pan on it ana keep aside for 10-15 mins till all the water has drained out. Cut tofu into rectangular pieces. Keep aside.
- Heat oil. Add grated garlic and onion chunks. Cook for a few seconds.
- Add one heaped tbsp of red curry paste. Sauté for a couple of minutes.
- Add the coconut and tomato mixture to the pan. Add ginger. Let it come to a boil.
- Add the tofu pieces into the curry. Sprinkle the star anise powder. Add brown sugar. Mix gently.
- Turn the heat to medium and let the tofu cook.
- Add a bunch of fresh basil leaves. Squeeze the lime juice into the curry. Cook for a few minutes till desired consistency.
- Garnish with the rest of the basil.
The Curry uses less red curry paste than you would normally use in a regular Thai curry because it is more like a soup.
This curry is sweet, spicy and sour. I love all those flavors but you can increase or decrease the lime juice and the sugar to create the balance you want.
I love Mae Ploy curry pastes. This is not a sponsored post, I just love their spice mixes! I’ve tried many other brands but always come back to this one and would recommend if you are not going to make the curry paste from scratch.
If you want some umami to the dish, add a drop or two of fish sauce (avoid if vegetarian).
The star anise gives an amazing sweet and warm flavor to the dish that is simply not replaceable with any other ingredient. if you’ve never tried star anise, this would be a recipe to go for!
For a non vegetarian version, swap the tofu with some chicken.
If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!