Roasted Thai spiced tofu broth
One of our chef hacks: save time and costs by using the KNORR Thai Green Paste to create this simple but delicious broth. Also add the ingredients listed below to create an authentic vegetarian Thai recipe, which your guests will love.
Ingredients
Advance Preparation:
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Soba Noodles 2 Pack
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Pak Choi
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Spring onions
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Red Chillies
For the tofu:
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Tofu 450 g
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Light coconut milk 55 ml
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Lemongrass 10 g
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Coriander 10 g
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Lime juice 5 ml
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Red Chillies 2 g
Build the bowls:
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Pak Choi 150 g
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Shitake mushrooms 100 g
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Spring onions 50 g
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Red Chillies 20 g
Miso broth:
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Water 3 l
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Lime juice 100 ml
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Miso Paste (Shiro) 100 g
Preparation
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Advance Preparation:
- Finely slice the mushrooms, pak choi, spring onions and red chillies.
- Cook and chill the soba noodles adding a little oil once cooled to stop them from sticking together.
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For the tofu:
- Place the KNORR Blue Dragon Green Thai Curry Paste, KNORR Professional Ginger Puree, KNORR Professional Garlic Puree, lime juice, light coconut milk, red chilli, coriander and lemongrass in a blend and blitz until smooth.
- Dice the tofu and toss in the Green Thai marinade.
- Roast at 230°C for 5-10 min. to colour the tofu.
- Chill and reserve for later.
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Build the bowls:
- Place 90g of noodles in the base of each soup bowl.
- Then add 15g pak choi, 10g shitake mushrooms, 5g spring onions and 2g sliced chilli.
- Top with 45g of roast tofu.
- Keep in a fridge until ready to serve.
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Miso broth:
- Make up the Knorr Vegetable Jelly Bouillon and whisk in the miso paste.
- Season with lime juice to taste.
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To serve:
- Pour the hot broth on to the prepared soup bases and serve.
