Indulge in a flavorful and nourishing meal with this Zucchini Noodles with Tomato & Coconut Broth and Pan-Fried Tofu recipe from Healthy Nibbles by Lisa Lin. This vegan dish combines tender zucchini noodles and pan-fried tofu, all enveloped in a rich tomato and coconut broth.
Ingredients:
For the Pan-Fried Tofu:
- 14-ounce package of extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Noodles & Broth:
- 2 pounds zucchini (a mix of zucchini and yellow squash can be used)
- 1½ tablespoons vegetable oil
- 1 cup diced yellow onions
- 2 tablespoons minced ginger
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon ground coriander
- ¾ teaspoon salt
- 7 cups vegetable broth
- ½ cup full-fat coconut milk
For the Toppings:
- 1 carrot, peeled and julienned
- Fresh cilantro
- Sliced scallions
Instructions:
- Prepare the Tofu:
- Remove the tofu from its packaging and wrap it in paper towels. Place it on a plate and set a stack of plates or a heavy object on top to press out excess moisture. Let it press for 15 minutes.
- Unwrap the tofu and slice it into 8 pieces, then cut each piece diagonally to form 16 triangles.
- In a large nonstick pan, pour in the soy sauce. Drag each tofu piece through the soy sauce to coat all sides, then leave them in the pan.
- Fry the tofu over medium heat for about 4 minutes, flipping halfway. Add 1 tablespoon of vegetable oil to the pan and continue cooking for another 3 to 4 minutes, flipping halfway. Transfer the tofu to a plate and set aside.
- Prepare the Zucchini Noodles:
- Trim the ends off the zucchini and use a spiralizer to create noodles. Give the noodles several rough chops to shorten them. Set aside.
- After spiralizing, you’ll have zucchini cores left. Slice these cores into thin pieces.
- Make the Broth:
- In a large pot, heat 1½ tablespoons of vegetable oil over medium-high heat. Add the diced onions and cook for about 3 minutes until they soften.
- Add the minced ginger and garlic, cooking for 30 seconds to 1 minute until fragrant.
- Stir in the diced tomatoes, sliced zucchini cores, ground coriander, and salt. Cook for another 3 to 4 minutes until the tomatoes break down.
- Pour in the vegetable broth, cover the pot, and bring to a boil.
- Stir in the coconut milk. Taste the broth and adjust seasoning as needed.
- Assemble the Dish:
- Turn off the heat and add the zucchini noodles to the broth. The residual heat will soften the noodles in a few minutes.
- Ladle the noodles and broth into serving bowls. Top each bowl with julienned carrots, fresh cilantro, sliced scallions, and the pan-fried tofu.
- Serve immediately and enjoy this hearty, vegan meal.
This dish offers a harmonious blend of textures and flavors, making it a perfect choice for a wholesome lunch or dinner. The combination of zucchini noodles and rich coconut-tomato broth provides a satisfying experience that’s both light and comforting.