Thai Noodle Soup with Sesame Crusted Tofu [Vegan + Gluten Free]
Author: 
Recipe type: Vegan
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Sesame Crusted Tofu
  • 1 block extra firm tofu, pressed of excess liquid and cut into bite size pieces (1 LB or 454g)
  • 2 TBS Tamari or Liquid Aminos
  • 1 TBS each - toasted black sesame seeds, toasted white sesame seeds
Thai Noodle Soup
  • Gluten free rice noodles
  • 1 TBS avocado oil
  • 1 white onion, roughly chopped
  • ¼ cup dried Thai chilis
  • 1 jalapeno, roughly chopped
  • 6 cloves garlic, roughly chopped
  • 2 TBS fresh ginger, peeled and roughly chopped
  • 1 oz dehydrated/dried shiitake mushrooms
  • 6 cups low sodium vegetable broth, seperated
  • 2 - 13.5 oz cans full fat coconut milk
  • 1 TBS lemongrass paste (if you can find fresh, that is preferred)
  • 1 large carrot, peeled and julienned
  • 8 oz fresh shiitake mushrooms, sliced
  • 1½ cups frozen corn
  • 1 cup snap peas, sliced
  • Juice of 1 large lime, about 2 TBS
  • 3 TBS Tamari
  • Salt and pepper, to taste
  • Fresh chopped cilantro, for garnish
  • Fresh Thai basil, for garnish
  • Fresh Thai Chili, for garnish
  • Fresh lime wedge, for garnish
Instructions
  1. Preheat oven to 425 degrees F
Sesame Crusted Tofu
  1. To a large bowl, add tofu cubes, tamari, and sesame seeds. Using your hands or a spatula, gently toss the tofu, making sure each cube is coated in tamari and sesame seeds. Transfer cubes to a parchment paper lined baking sheet and bake until golden brown and crispy, about 40-45 minutes, flipping halfway through.
Thai Noodle Soup
  1. Cook rice noodles according to package directions. Drain and set aside in a container, covered.
  2. In a stock pot on medium heat, add avocado oil. Once the oil is hot, add onions and saute until translucent, about 6-8 minutes.
  3. Add dried Thai chilis, jalapeno, garlic, ginger, and dried shiitake mushrooms. Saute, stirring frequently until fragrant, about 5-7 minutes. Add ½ cup of broth and scrape up any brown bits on the bottom of the pot with a wooden spoon. Add remaining 5½ cups broth and coconut milk. Increase heat to high and bring to a boil. Once it reaches a boil, cover, reduce heat to low, and simmer for 1 hour. Strain broth into another pot. Discard the onions, dried chilis, jalapeno, garlic, and ginger that is in the strainer.
  4. Return the strained broth to the stove on medium heat. Add lemongrass, carrots, fresh mushrooms, corn, and snap peas. Increase heat to high. Once at a boil, cover and simmer an additional 10 minutes.
  5. Turn the heat off. Add fresh lime juice and tamari, stirring to combine. Taste and adjust seasonings, adding salt and/or pepper if you desire.
  6. Serve soup hot with sesame crusted tofu and a handful of rice noodles. Garnish with fresh cilantro, Thai basil, fresh Thai chilis, and a squeeze of a lime wedge.
  7. ENJOY!!!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/thai-noodle-soup-with-sesame-crusted-tofu-vegan-gluten-free/