This creamy and flavorful curried peanut soup is enhanced with texture from crispy roasted tofu, making it a filling and cozy dish.
Ingredients: 1 block tofu, pressed and cubed. 2 tbsp olive oil. Salt and pepper to taste. 1 onion, chopped. 3 cloves garlic, minced. 1 tbsp ginger, minced. 2 tbsp curry powder. 4 cups vegetable broth. 1 can 14 oz coconut milk. 1/2 cup peanut butter. 2 tbsp soy sauce. 2 tbsp lime juice. 1 tbsp brown sugar. Chopped cilantro and crushed peanuts for garnish.
Instructions: Preheat oven to 400F 200C. Toss cubed tofu with olive oil, salt, and pepper on a baking sheet. Bake tofu for 25-30 minutes until crispy, flipping halfway through. In a large pot, saut onion, garlic, and ginger until softened. Stir in curry powder and cook for another minute. Add vegetable broth, coconut milk, peanut butter, soy sauce, lime juice, and brown sugar. Simmer for 15-20 minutes. Blend the soup until smooth using an immersion blender or in batches in a regular blender. Season with salt and pepper to taste. Serve the soup topped with crispy tofu cubes, chopped cilantro, and crushed peanuts.
Prep Time: 15 minutes
Cook Time: 40 minutes
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