Coconut Lime Noodle Broth with Sticky Tofu
Peanut, coconut, lime and aromatics make the most beautiful brothy sauce. This is one of those soups that works in both summer and winter, and you can adjust the spice to your liking by adding more chilli.
Takes 30 minutes
Serves 2
Ingredients
Sticky Sauce
- 30 g gochujang 2 tbsp
- 30 ml tamari 2 tbsp
- 12 g coconut sugar 1 tbsp
- 15 ml sesame oil 1 tbsp
- 1 clove garlic minced
- 15 g ginger peeled and grated (about 1-inch piece)
- 30 ml water 2 tbsp
Tofu
- 200 g firm tofu
Brothy Sauce
- 200 g noodles of choice
- 1 red chilli
- Juice of ½ lime about 15ml / 1 tbsp
- 400 ml coconut milk 1 can / 1⅔ cups
- 400 ml vegetable stock 1⅔ cups
- 4 scallions spring onions
- 1 pak choi
- 15 g fresh coriander just the stalks
Garnishes
- Fresh lime wedges
- Chopped coriander cilantro
- Sliced red chilli
- Chilli oil
Instructions
- Prepare the tofu: Slice the tofu into small 2cm cubes.
- Cook the noodles: Prepare according to the packet instructions.
- Prepare the veg: Finely slice the scallions and coriander stalks. Remove the pak choi from its base, roughly chop the white stalks, and keep the green leaves large.
- Make the sticky sauce: Mix together garlic, ginger, and the rest of the sticky sauce ingredients until smooth.
- Sear the tofu: Heat 15ml (1 tbsp) sesame oil in a frying pan over high heat. Add the cubed tofu and fry for 5 minutes, stirring occasionally, until golden on all sides.
- Glaze the tofu: Add half of the sticky sauce, reduce to medium heat, and cook for 2 minutes while stirring constantly. Remove the tofu and set aside.
- Make the broth: In the same pan over high heat, add the vegetable stock, coconut milk, remaining sticky sauce, and lime juice. Scrape any stuck bits into the broth, bring to a gentle boil, then reduce to a simmer.
- Assemble the bowls: Divide noodles into serving bowls. Ladle over the hot broth with vegetables. Top with sticky tofu.
- Garnish & serve: Add lime wedges, chopped coriander, sliced chilli, and chilli oil to taste.