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Tom Kha Tofu | Creamy Thai Soup with Crispy Tofu
(0)
30 min
Quick
Gurkerl Küche
Eine samtige thailändische Kokossuppe voller Aromen: Mit frischem Ingwer, Zitronengras und Limette gekocht, serviert mit im Backrohr knusprig gebackenem Tofu und Champignons. Perfekt wärmend, vegan und voller Geschmack.
Preparation method
Preparation & crispy tofu in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Carefully press the plain tofu thoroughly between paper towels, cut into approx. 2 cm cubes, and marinate with 1 tbsp vegetable oil and 1 tbsp soy sauce.
Spread the marinated tofu cubes evenly on the baking sheet and bake in the preheated oven for approx. 20 minutes until golden yellow and wonderfully crispy all over. Then remove from the oven and set aside briefly.
Meanwhile, bruise the lemongrass with the back of a knife to release the essential oils, and cut into 3–4 pieces. Cut the ginger into thin slices. Clean the button mushrooms and, depending on size, halve or quarter them. Cut the chilli pepper into thin rings. Wash the spring onions and slice into thin rings; coarsely pick the fresh coriander leaves.
Chef's tip
Oven secret: Pre-baking the tofu in the oven gives it a wonderfully firm crust, allowing it to soak up the aromatic coconut broth in the bowl while staying firm to the bite until the last spoonful.
Flavour balance: Tom Kha lives on the harmonious triad of acidity (lime), mild sweetness (coconut milk & cane sugar), and delicate heat (ginger & chilli). If needed, simply adjust with a little more lime juice.
Ingredients
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