Crispy Tofu Bowl with Coconut & Cilantro
35min
4 pers.
25min
Extra firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
Coconut & cilantro crispy tofu
2 blocks extra-firm Soykei tofu
2 stalks lemongrass, very finely minced
3 cloves garlic, minced
1½ tsp ground turmeric
1 small shallot, finely minced
1 tbsp soy sauce
1 tbsp lime juice
1 tsp brown sugar
½ tsp white pepper
3 tbsp cornstarch
Neutral oil, for frying
Tofu toppings
¼ cup roasted unsweetened shredded coconut
¼ cup roasted peanuts, roughly chopped
1–2 tsp chili flakes, to taste
¼ cup fresh cilantro, roughly chopped
Pickled carrots
2 carrots, julienned
½ cup rice vinegar
2 tbsp water
1 tbsp sugar
½ tsp salt
Chili-lime dressing
½ cup fresh lime juice
¼ cup soy sauce
¼ cup water
3 tbsp brown sugar
1 fresh Thai chili, thinly sliced
2 cloves garlic, finely minced
3 tbsp neutral oil
To serve
Rice vermicelli
Cucumber, sliced
Fresh mint
Fresh cilantro
Thai basil
Lime wedges
Bean sprouts
Preparation
- In a bowl, combine the rice vinegar, water, sugar and salt. Stir until the sugar and salt dissolve.
Add the julienned carrots and toss to coat.
Set aside for at least 30 minutes while preparing the rest of the dish. - Press the tofu very well to remove as much excess moisture as possible.
Tear the tofu into bite-sized pieces, approximately 3 cm.
In a large bowl, combine the lemongrass, garlic, turmeric, shallot, soy sauce, lime juice, brown sugar and white pepper.
Add the tofu and gently toss until every piece is coated.
Let marinate for 20–30 minutes. - Add the cornstarch to the marinated tofu and gently toss until the pieces are lightly coated.
Heat a generous layer of neutral oil in a large skillet over medium-high heat.
Add the tofu in a single layer, working in batches if necessary. Fry until deeply golden and crispy on all sides, turning occasionally, about 2–4 minutes per side, until golden and crispy.
Transfer to a paper towel-lined plate. - While the tofu is still hot, toss it with the roasted coconut, roasted peanuts, chili flakes, and fresh cilantro.
Set aside. - In a heatproof bowl, combine the lime juice, soy sauce, water, brown sugar, Thai chili, and garlic.
Heat the 3 tbsp neutral oil in a small saucepan until hot but not smoking.
Pour the hot oil over the chili-lime mixture. It should gently sizzle when it hits the aromatics.
Stir well until the sugar dissolves.
The dressing can be served hot or cold, depending on your preference. - Cook the rice vermicelli according to the package directions.
Drain and rinse under cold water to stop the cooking process. Drain thoroughly. - For each bowl, pour a generous amount of the chili-lime dressing into the bottom.
Add the rice vermicelli, then arrange the coconut & cilantro crispy tofu, pickled carrots, cucumber and bean sprouts on top.
Add plenty of fresh mint, cilantro, and Thai basil.
Finish with a lime wedge.
Note: There should be enough dressing in the bottom of the bowl for the vermicelli and tofu to be partially submerged. As you eat, the vermicelli and tofu soak up the chili-lime dressing.
Serve immediately so the tofu stays crispy while the bottom of the bowl becomes wonderfully saucy.
