GOLDEN COCONUT BROTH BOWLS WITH CRISPY TOFU

Golden Coconut Broth Bowls with Crispy Tofu - The First Mess

What to do when it’s kind of Spring-like during the day, but also chilly and damp into the evening? Eat a coconut broth bowl. It’s the soupier, steamier, and only slightly messier sibling of the all-pervasive grain bowl. I like to keep all the portions intact as I eat, but if you’re a compulsive mixer, this winds up looking like a thick, golden stew. Both great!

The recipe really hinges on the broth. Roasted crispy cubes of tofu and branches of broccoli are placed in a bowl, you pour that spicy, salty, rich (undeniably coconut-y), and flavourful broth in there, and then a scoop of quinoa (or whatever grain you like) is added for extra heartiness. Garnishes are only limited by your imagination, but I like sesame seeds, LOTS of green onions, lime juice squeezes, and chopped cilantro.

This would be a VERY meal prep-friendly recipe if you’re into that kind of thing. Make the broth and a batch of cooked grains on the weekend. Then, all you have to do is heat those prepped parts up, and make the tofu and any other veg you want to accompany the meal. While all that’s working, you can chop up your fresh components that will go on top. Fairly easy!

Hope you give this one a try if Spring is super chilly and grey where you live as well. This time period right when spring starts is always so full of hope, but peppered with firm reminders of the reality of season change in Ontario lol. One day it’s like summer and we’re enjoying a cool beverage outside (make mine a kombucha please), and the next day we’re contemplating whether we should put the heat back on while we’re shivering under heavy sweaters. It’s all a bit confusing and kind of an emotional roller coaster, but I promise you that tasty golden broth helps!

Sending love and wishes for Spring sunshine ;)

Golden Coconut Broth Bowls with Crispy Tofu - The First Mess
Golden Coconut Broth Bowls with Crispy Tofu - The First Mess
Golden Coconut Broth Bowls with Crispy Tofu - The First Mess

GOLDEN COCONUT BROTH BOWLS WITH CRISPY TOFU RECIPE

Print the recipe here!
SERVES: 3-4
NOTES:
I definitely did not invent/discover this tofu crisping/baking technique. There’s lots of variations of this recipe online and in cookbooks. I just want to put that out there! Credit where it’s due ;)
-Go as hot as you can handle for the chili. I used a serrano, but a couple Thai Birds or even a Scotch Bonnet would be delicious.
-If you’re the kind of person that doubles the specified amount of garlic in every recipe, that would work out great here, just sayin’
-Beware of turmeric staining! Don’t wear your favourite clothes or an all-white outfit when you make this.
-You need to press the tofu to get the excess moisture out. Low-tech method right HERE.

BROTH:

2 teaspoons avocado oil
2 large shallots, peeled and chopped
3-inch piece of ginger, peeled and chopped
4 cloves garlic, peeled and chopped
1 hot chili, cut in half lengthwise
wide strips of lime zest from 1 lime
1 ½ teaspoons ground turmeric
sea salt and ground black pepper, to taste
3 cups filtered water
1 14-oz can (400 mL) full fat coconut milk
1 tablespoon gluten-free tamari soy sauce
1 tablespoon light miso


CRISPY TOFU:
14 ounce block (400 grams) firm or extra firm tofu, pressed for 30 minutes
2 teaspoons avocado oil
1 tablespoon arrowroot starch
sea salt and ground black pepper, to taste
any other seasoning you like (garlic powder, chili powder, nutritional yeast, Old Bay even!)

BOWL:
2 cups cooked quinoa (or other grain you like)
cooked or raw vegetables to accompany (I like roasted broccoli)
sliced green onions
chopped cilantro
lime wedges
sesame seeds

Make the golden coconut broth. Heat a large pot over medium heat. Add the avocado oil and swish it around. Transfer the shallots to the pot and stir. Keep sauteing and stirring the shallots until they are slightly browned and soft. Then, add the ginger, garlic, chili, and the lime zest. Stir and saute until fragrant and garlic/ginger is slightly softened, about 2 minutes. Add the turmeric to the pot and season with salt and pepper. Stir the vegetables.

Add the water and the coconut milk to the pot and stir. Bring the mixture to a boil, and then lower to a simmer. Simmer, uncovered for 15 minutes. Set a fine mesh strainer over a large bowl. After 15 minutes, run the mixture through the fine strainer. Return the broth to the large pot. Add the tamari to the broth and stir. Place the miso in a small bowl and ladle a bit of the broth on top. Dissolve the miso in the broth with a spoon and pour it into the large pot of golden coconut broth. Taste the broth at this point and adjust the seasoning (more salt, pepper, tamari, acidity, spice, etc). Keep broth warm.

Make the crispy tofu. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Dry the tofu and it into ¾ – 1-inch cubes. Place the tofu in a large bowl. Toss the bowl with the oil to coat. Sprinkle in the arrowroot, salt, pepper, and seasoning of choice. Quickly toss the tofu to coat again. Arrange the tofu on the baking sheet. Slide the tofu into the oven and bake for 15 minutes.

At the 15 minute mark, take the tofu out and flip over all the pieces. Return the tofu to the oven and bake for another 15-20 minutes, or until golden and crispy on all sides.

Make the golden coconut broth bowls. Heap up a serving of quinoa in a serving bowl (preferably a wide and shallow bowl). Pour one cup of the broth into the bowl. Place a handful (about a quarter of the batch) of the crispy tofu into the bowl. Top the golden coconut broth bowls with any other vegetables you’re including, green onions, cilantro, squeezes of lime, and sesame seeds.



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