Red Curry Tofu Broth Bowl
This red curry tofu broth bowl is exactly what I want when sweater weather rolls around. Crispy tofu, fluffy jasmine rice, and edamame tucked into a creamy, savory broth with just enough warmth from the curry paste. Add crunchy cucumber and fresh cilantro, and suddenly staying in for dinner sounds like a very good idea.
Servings: 2
Calories: 321.4kcal
Ingredients
Crispy Tofu:
- 255 g Soy-Free Tofu (Big Mountain Foods)
- Salt & Black Pepper (to taste)
- Umami Seasoning (to taste)
Red Curry Broth:
- 7 g Olive Oil
- 1 tsp Minced Garlic
- 1 tsp Minced Ginger
- 30 g Red Curry Paste (Thai Kitchen)
- 3 g Vegetable Bouillon (Better Than Bouillon)
- 3 g Tapioca Flour (Bob’s Red Mill)
- 180 ml Water
- 1 tbsp Reduced Sodium Soy Sauce (Fusia Asian Inspirations)
- 55 g Cottage Cheese (Good Culture)
- 60 ml Water (plus more as needed)
For Assembly:
- 142 g Frozen Jasmine Rice (365 Whole Foods)
- 85 g Frozen Shelled Edamame (Trader Joe’s)
- Cucumber (sliced)
- Fresh Cilantro
- Toasted Sesame Seeds
Instructions
Crispy Tofu:
- Cut the tofu into cubes and add to a bowl. Toss with salt, black pepper, and umami seasoning to taste.255 g Soy-Free Tofu, Salt & Black Pepper, Umami Seasoning
- Transfer to an air fryer basket and air fry at 350°F for 10 minutes, shaking or tossing halfway through, until golden and crisp.
Red Curry Broth:
- Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic, ginger, and red curry paste. Cook for 1–2 minutes, stirring, until fragrant.7 g Olive Oil, 1 tsp Minced Garlic, 1 tsp Minced Ginger, 30 g Red Curry Paste
- In a jar, combine the vegetable bouillon, tapioca flour, and 180ml water. Seal and shake until evenly mixed.3 g Vegetable Bouillon, 3 g Tapioca Flour, 180 ml Water
- Pour into the saucepan and stir in the soy sauce. Bring to a gentle simmer, then reduce the heat and cook, stirring, until slightly thickened.1 tbsp Reduced Sodium Soy Sauce
- Blend the cottage cheese with 60ml water until completely smooth. Stir into the broth over low heat until evenly incorporated.55 g Cottage Cheese, 60 ml Water
- Add more water as needed to reach your desired broth consistency. Taste and adjust the seasoning, adding more bouillon, spice, or soy sauce if desired.
Assembly:
- Heat the frozen rice and edamame separately according to their package instructions.142 g Frozen Jasmine Rice, 85 g Frozen Shelled Edamame
- Divide the rice, crispy tofu, and edamame between two bowls. Pour the warm red curry broth around the rice.
- Top with sliced cucumber, fresh cilantro, and toasted sesame seeds. Enjoy warm.Cucumber, Fresh Cilantro, Toasted Sesame Seeds
Nutrition Information
Red Curry Tofu Broth Bowl
Serving Size
1 Serving
Amount per Serving
Calories
321.4
% Daily Value*
Fat
5.1
g
8
%
Saturated Fat
0.9
g
6
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2.6
g
Cholesterol
3.7
mg
1
%
Sodium
595.1
mg
26
%
Potassium
528.3
mg
15
%
Carbohydrates
31.8
g
11
%
Fiber
2.2
g
9
%
Sugar
1.4
g
2
%
Protein
34.6
g
69
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.