Get Well Soup with Tofu (Print Version)

# Ingredients:

→ Baked Tofu

01 - 450 g super firm high protein tofu
02 - 30 ml tamari
03 - 30 ml rice vinegar
04 - 4 g light brown sugar
05 - 1 g ground coriander
06 - 0.5 g ground white pepper
07 - 12 ml avocado oil
08 - 12 g potato starch
09 - Kosher salt, to taste

→ Soup Base

10 - 30 ml avocado oil
11 - 8 garlic cloves (3 thinly sliced, 5 grated or finely minced)
12 - 1 medium onion, diced
13 - 4 scallions, thinly sliced (white and green portions separated)
14 - 1 serrano pepper, diced (optional)
15 - 5 cm knob fresh ginger, grated or finely minced
16 - 1 g ground turmeric (optional)
17 - 30 ml mirin
18 - 1.65 litres quality vegetable broth
19 - 160 g dry pearl couscous
20 - 1 bay leaf
21 - 90 g lacinato kale, stems removed and shredded
22 - 4 g cilantro leaves, loosely packed
23 - 1 lime
24 - Freshly ground black pepper, to taste
25 - Kosher salt, to taste

→ For Serving

26 - Additional lime wedges
27 - Extra cilantro leaves

# Instructions:

01 - Preheat oven to 220°C and line a baking tray with parchment paper. Tear the tofu into bite-sized pieces, approximately 1.5 cm in size. Place tofu in a large bowl or container, add tamari and rice vinegar, cover, and toss to evenly coat. Allow tofu to marinate for 10 minutes.
02 - Add coriander, brown sugar, potato starch, white pepper, and avocado oil to the tofu mixture. Toss again until the pieces are well coated. Arrange tofu on the prepared tray ensuring adequate space between each piece. Bake for 15 minutes, then flip the pieces and bake for an additional 5–10 minutes until golden and crisp.
03 - Heat avocado oil in a large soup pot over medium-low heat. Add the thinly sliced garlic and sauté for 1–2 minutes until lightly golden.
04 - Add diced onion and a pinch of salt to the pot. Sauté for 3 minutes until softened, then add sliced scallion whites and diced serrano pepper. Stir and cook for 1 minute.
05 - Add grated garlic, ginger, and turmeric. Continue to sauté for 1 minute until aromatic.
06 - Deglaze the pot with mirin, scraping the bottom to lift any browned bits. Pour in the vegetable broth, add couscous and bay leaf, and stir to combine. Bring to a boil, then reduce to a low simmer. Taste broth and adjust salt as needed. Partially cover and simmer for 13–15 minutes, until couscous is tender.
07 - Stir in the shredded kale and cilantro leaves, cooking until the kale is fully wilted. Remove the pot from heat.
08 - Squeeze in the juice of 1 lime and season with freshly ground black pepper. Adjust seasoning as needed. Serve hot with baked tofu, remaining scallion greens, and extra lime wedges and cilantro on the side.

# Notes:

01 - Tearing tofu by hand creates more surface area for extra crispiness.
02 - Baked tofu can be prepared a day ahead and reheated before serving.
03 - Use gluten-free tamari and couscous substitutes for a gluten-free meal.

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