Golden Coconut Broth Bowls with Crispy Tofu
These vegan and gluten-free coconut broth bowls with crispy tofu are wholesome, vibrant, and comforting at the same time. The broth is enriched with ginger, garlic, lime zest, fresh chili, turmeric, tamari, and coconut milk. Once the broth is prepared, and our crispy tofu cubes have finished up in the oven, we pour the broth around fluffy piles of quinoa and some roasted broccoli. I like to finish with sliced green onions and sesame seeds (and usually some chili crisp as well). This is a surprisingly fun recipe to make!
You start by sautéing the broth aromatics in a large pot. Then, water and coconut milk are added to form the bulk of the broth. Once it's simmered and the flavour has infused, we give the broth a strain and keep it warm off to the side. From here, we coat cubes of tofu in oil, arrowroot starch, salt, pepper, and any other seasonings you like. It goes into the oven to crisp up for about 30 minutes. To assemble, pile a portion of quinoa in the middle of a wide bowl, top with roasted broccoli, and then pour that golden broth around. Top with sliced green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.
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Spicy Coconut Noodle Soup with Mushrooms and Crispy Tofu | Vegan and Delicious
In this video I cook up a delicious noodle soup in a spicy coconut broth with mushrooms, broccoli and crispy tofu. I am sure you will all love this and I hope you enjoy the video!
Full recipe here:
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Khao Swe Recipe | Veg Burmese Khow Suey | How to make Coconut Milk | Chef Sanjyot Keer
Full written recipe for Veg Khao swe
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 7-8 people
For fresh homemade coconut milk (800 ml approx.)
Ingredients:
• Fresh coconut 2 cups
• Water 2 cups + 3/4th - 1 cup
Method:
• Roughly chop the fresh coconut and transfer in a grinding jar, along with water, grind as fine as possible.
• Use a sieve and a muslin cloth, transfer the coconut paste in the muslin cloth, squeeze well to extract the coconut milk.
• Further reuse the pulp by putting back in the grinding jar, and add additional water, repeat the same process to extract maximum coconut milk.
• Your fresh homemade coconut milk is ready, this will yield you approximately 800 ml of coconut milk. Keep aside to be used for making khao swe.
For soup
Ingredients:
• Onion 2 medium size
• Garlic 6-7 cloves
• Ginger 1 inch
• Green chillies 1-2 nos.
• Coriander stems 1 tbsp
• Oil 1 tbsp
• Powdered spices:
1. Haldi (Turmeric) powder 2 tsp
2. Lal mirch (Red chilli) powder 2 tsp
3. Dhaniya (Coriander) powder 1 tsp
4. Jeera (cumin) powder 1 tsp
• Veggies:
1. Farsi (french beans) ½ cup
2. Gajar (Carrots) ½ cup
3. Baby corn ½ cup
• Vegetable stock / hot water 750 ml
• Gud (jaggery) 1 tbsp
• Salt to taste
• Besan (gram flour) 1 tbsp
• coconut milk 800 ml
Method:
• In a grinding jar add, onions, garlic, ginger, green chillies & coriander stems, add little water and grind into a fine paste.
• Set wok on medium high heat, add oil & add the onion grounded paste, stir and cook for 2-3 minutes.
• Lower the flame & add the powdered spices, add little water & cook the spices until it releases its oil.
• Add the veggies & stir well, further add vegetable stock or hot water, gud (jagger) & salt to taste, stir & bring to a boil, cook for 5-6 minutes on medium flame.
• Now, lower the flame and in a separate bowl add besan and a few tablespoons of coconut, mix well to make a lump free besan slurry. Further add this slurry to the coconut milk and stir well, make sure there are no lumps.
• Now, add the slurry mixed coconut milk in the wok and stir well, now you can increase the flame to medium heat & let the soup simmer for 5-6 minutes. Stir in regular intervals.
• Taste for the salt & adjust the seasoning accordingly. Finish by adding some lemon juice.
• Khao swe / curry is ready and serve hot with other components.
Assembly
Ingredients:
• Boiled noodles
• Onions (sliced)
• Crushed Roasted Peanuts
• Fried noodles
• Hot soup
• Fresh coriander (chopped)
• Fresh spring onion greens (chopped)
• Fried garlic
• Fried onions (birista)
• Chilli oil
• Lemon wedges
Method:
• Place the boiled noodles in a bowl, pour the hot soup and top it with some roasted crushed peanuts, fresh onion slices, fried noodles, fried onions, fried garlic, freshly chopped coriander leaves and spring onion greens, chilli oil & a lemon wedge on side to elevate the flavour.
• Serve hot, you can tweak the addition of components as per your preference.
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Creamy Coconut Tofu Curry Recipe - Vegan Coconut Tofu Curry Recipe - Dairy-free & Gluten-free
Creamy Coconut Tofu Curry Recipe - Vegan Coconut Tofu Curry Recipe - Dairy-free & Gluten-free
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Ingredients:
350 g Extra firm tofu (400 g will be fine too)
4 tablespoons of cooking oil
2 medium onion (finely chopped)
4 pods of garlic (finely chopped)
1/2 inch of ginger (finely chopped)
3 medium tomato (finely chopped or blended) OR 1/2 cup of canned/jarred tomato puree
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon paprika powder
1 teaspoon cayenne powder (to your taste/Optional) OR Indian red chili powder
1 cup of coconut milk
1/2 cup frozen peas (defrosted in microwave)
1/4 cup of cilantro leave (finely chopped)
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Beancurd Skin Ginkgo Nut Barley Dessert | MyKitchen101en
Beancurd skin ginkgo nut barley dessert is a popular dessert among Asian, it is a light and nutritious dessert with a rich soy milk taste.
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How To Make Tofu Curry | Vegan Recipes | Tofu Coconut Milk
How To Make Tofu Curry | Vegan Recipes | Tofu Coconut Milk
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