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Thai Peanut Curry Soup with Tofu | Creamy & Spicy
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30 min
Quick
Gurkerl Küche
Eine herrlich cremige thailändische Nudelsuppe mit reichhaltiger Erdnuss-Kokos-Currybrühe, zartem Pak Choi und im Backrohr perfekt knusprig gebackenem Tofu. Wärmend, vollgepackt mit Aromen und rein pflanzlich.
Preparation method
Crispy oven-baked tofu
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly pat the plain tofu dry with paper towels, cut into bite-sized cubes of about 2 cm, and marinate in a bowl 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 about 20 to 25 minutes until golden brown and wonderfully crispy. Remove from the oven and let rest briefly.
Prepare aromatics & curry soup
While the tofu is baking in the oven, peel and finely grate the ginger. Peel and finely chop the garlic cloves. Wash the pak choi, separate the leaves from the stalk, and roughly cut. Wash the spring onions and slice into fine rings.
Chef's tip
Oven tip: Thoroughly pressing the liquid out of the tofu before baking ensures that the cubes become extremely crispy on the outside in the oven while remaining juicy on the inside.
Gluten-free option: Using a gluten-free soy sauce (tamari), this Thai soup is naturally completely gluten-free and vegan.
Ingredients
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