Thai Coconut Noodle Soup with Crispy Tofu and Sweet Potato
Thai Coconut Noodle Soup with Crispy Tofu and Sweet Potato
Ingredients
For the Maple-Soy Sweet Potato
- 1 1/2 pounds sweet potato, peeled and roughly chopped into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
For the Crispy Tofu
- 14 ounces extra-firm tofu, pressed and drained
- 2 tablespoons vegetable oil, for frying
- 2 tablespoons mushroom vegetarian stir-fry sauce
For the Fragrant Broth
- 1 tablespoon coconut oil
- 4 garlic, cloves, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1/4 cup creamy peanut butter
- 1 tablespoon rice vinegar
- 4 cups vegetable stock
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 tablespoon vegan fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 lime, juiced
For Assembly and Garnish
- 8 ounces noodles, of choice (e.g., rice noodles, ramen noodles), cooked according to package directions
- 8 ounces tenderstem broccoli, steamed or roasted
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon black sesame seeds, for garnish
- 1/2 red chili, thinly sliced, for garnish (optional)
Instructions
- 1
Preheat your air fryer to 400°F (200°C). In a medium bowl, combine the chopped sweet potato with 2 tablespoons of soy sauce and 1 tablespoon of maple syrup. Toss to coat evenly. Transfer the seasoned sweet potato to the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and slightly caramelized.
⏱️ 20 min•🌡️ 400
- 2
While the sweet potato cooks, prepare the tofu. Break the pressed tofu block into small, irregular pieces with your hands, creating 'nice little edges' for extra crispiness. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu pieces in a single layer and fry for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides. Transfer the crispy tofu to a bowl and toss with 2 tablespoons of mushroom vegetarian stir-fry sauce until coated.
⏱️ 15 min
- 3
In a large pot or Dutch oven, melt 1 tablespoon of coconut oil over medium heat. Add the grated garlic and ginger. Sauté for 1-2 minutes until fragrant and slightly softened.
⏱️ 3 min
- 4
Stir in the Thai red curry paste and cook for another 1-2 minutes, stirring constantly, until fragrant. Add the creamy peanut butter and stir until well combined with the aromatics.
⏱️ 3 min
- 5
Pour in 1 tablespoon of rice vinegar to deglaze the pan, scraping up any browned bits from the bottom. Gradually add the vegetable stock, stirring continuously to prevent lumps. Pour in the full-fat coconut milk and stir until the broth is smooth and well combined.
⏱️ 5 min
- 6
Season the broth with 1 tablespoon of vegan fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of granulated sugar. Bring the broth to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld. Squeeze in the juice of one lime just before serving to brighten the flavors.
⏱️ 10 min
- 7
While the broth simmers, cook your noodles according to package directions. Steam or lightly roast the tenderstem broccoli until tender-crisp.
⏱️ 8 min
- 8
To assemble, divide the cooked noodles among four serving bowls. Ladle the hot Thai coconut broth generously over the noodles. Arrange the crispy tofu, roasted sweet potato, and tenderstem broccoli on top. Garnish with fresh cilantro, black sesame seeds, and optional red chili slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Coconut Noodle Soup with Crispy Tofu and Sweet Potato
For the Maple-Soy Sweet Potato
- 1 1/2 pounds sweet potato, peeled and roughly chopped into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
For the Crispy Tofu
- 14 ounces extra-firm tofu, pressed and drained
- 2 tablespoons vegetable oil, for frying
- 2 tablespoons mushroom vegetarian stir-fry sauce
For the Fragrant Broth
- 1 tablespoon coconut oil
- 4 garlic, cloves, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1/4 cup creamy peanut butter
- 1 tablespoon rice vinegar
- 4 cups vegetable stock
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 tablespoon vegan fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 lime, juiced
For Assembly and Garnish
- 8 ounces noodles, of choice (e.g., rice noodles, ramen noodles), cooked according to package directions
- 8 ounces tenderstem broccoli, steamed or roasted
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 teaspoon black sesame seeds, for garnish
- 1/2 red chili, thinly sliced, for garnish (optional)
Instructions
- 1
Preheat your air fryer to 400°F (200°C). In a medium bowl, combine the chopped sweet potato with 2 tablespoons of soy sauce and 1 tablespoon of maple syrup. Toss to coat evenly. Transfer the seasoned sweet potato to the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and slightly caramelized.
⏱️ 20 min•🌡️ 400 - 2
While the sweet potato cooks, prepare the tofu. Break the pressed tofu block into small, irregular pieces with your hands, creating 'nice little edges' for extra crispiness. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu pieces in a single layer and fry for 8-10 minutes, flipping occasionally, until golden brown and crispy on all sides. Transfer the crispy tofu to a bowl and toss with 2 tablespoons of mushroom vegetarian stir-fry sauce until coated.
⏱️ 15 min - 3
In a large pot or Dutch oven, melt 1 tablespoon of coconut oil over medium heat. Add the grated garlic and ginger. Sauté for 1-2 minutes until fragrant and slightly softened.
⏱️ 3 min - 4
Stir in the Thai red curry paste and cook for another 1-2 minutes, stirring constantly, until fragrant. Add the creamy peanut butter and stir until well combined with the aromatics.
⏱️ 3 min - 5
Pour in 1 tablespoon of rice vinegar to deglaze the pan, scraping up any browned bits from the bottom. Gradually add the vegetable stock, stirring continuously to prevent lumps. Pour in the full-fat coconut milk and stir until the broth is smooth and well combined.
⏱️ 5 min - 6
Season the broth with 1 tablespoon of vegan fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of granulated sugar. Bring the broth to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld. Squeeze in the juice of one lime just before serving to brighten the flavors.
⏱️ 10 min - 7
While the broth simmers, cook your noodles according to package directions. Steam or lightly roast the tenderstem broccoli until tender-crisp.
⏱️ 8 min - 8
To assemble, divide the cooked noodles among four serving bowls. Ladle the hot Thai coconut broth generously over the noodles. Arrange the crispy tofu, roasted sweet potato, and tenderstem broccoli on top. Garnish with fresh cilantro, black sesame seeds, and optional red chili slices.
⏱️ 5 min