There’s something magical about a warm soup on a chilly day. So when members asked us to share the recipe for our Thai Coconut Broth, we were delighted to share.
This recipe puts tofu center stage with a delicious cashew and panko crust that makes it a star. We’re serving it over a Tom Kha-inspired coconut broth soup. The combination is out of this world.
Ingredients
olive oil
1 Tbsp sesame oil
1 egg
16 oz extra firm tofu
1/2 cup cashews, chopped
1/4 cup panko
4 cups cabbage, shredded
6 oz shitake mushrooms, sliced
2 Tbsp lemongrass, minced
2 Tbsp basil, chopped
2 tsp garlic, minced
2 1/2 Tbsp soy sauce
2 Tbsp brown sugar
15 oz coconut milk
1/4 cup lime juice (about 1 1/2 limes)
Putting It All Together
Preheat your oven to 375.
Break an egg into a small bowl along with the sesame oil and mix well, then brush the tofu steaks with the mix. Put the cashews and panko into shallow bowl and put each piece of tofu into the bowl and pat the cashew crust so it covers all four sides. (The cashew crust may not stick to the tofu steaks completely. That’s OK.)
Arrange the tofu onto a rimmed baking sheet and pat the remaining cashew crust onto the top and sides of the tofu. Bake until golden and crispy, about 15 to 20 minutes.
Once the tofu is cooking, heat 2 Tbsp olive oil in a large skillet over medium high heat. Add the cabbage and cook until it’s translucent, about 5 minutes. Add the mushrooms and cook until they release their water, another 5 to 7 minutes. Add the remaining ingredients and bring to a low simmer until hot to the touch.
When the tofu is ready to go, it’s time to plate. Serve the broth in bowls and arrange the tofu on top.
That’s it. Enjoy!
Serves: 2
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