By Life on my plate
In collaboration with Unisoya
What you need
Ingredients (4 servings)
For the tofu:
1 package of 454 g RegularUnisoya tofu
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 teaspoon miso
2 teaspoons tamari sauce
3 tablespoons maple syrup
A few dashes of fresh zested ginger
½ teaspoon garlic powder
¼ teaspoon sriracha
For the soup:
About 5 cups sliced carrots (no need to peel if they are organic)
1 large onion, chopped
1 tablespoon butter
3 cloves of garlic, cut into quarters
1 piece of finely chopped ginger, to taste
1 tablespoon red curry paste, or more to taste and depending on the strength of the paste
2 cups homemade or store-bought vegetable stock
1 can of coconut milk
½ cup cream 15%
2 tablespoons honey
Sliced green onions
In a pot, soften the onion with the carrots and butter for 4-5 minutes over medium-low heat. Add the garlic, ginger and curry and mix well. Add the broth and simmer over low heat for about 10-12 minutes. Close the fire. Grind and add coconut milk and cream.
Add the honey, salt and pepper.
For the tofu:
Cut the block of tofu into medium-sized cubes. Mix them in a bowl with the cornstarch.
Heat the oil in a non-stick pan and add the tofu cubes. Cook over medium heat for 10 to 12 minutes, turning the pieces, or until the tofu is nicely toasted. To book.
In a container, mix the rest of the ingredients.
Add the liquid mixture to the tofu. Coat well and mix over low heat for 1 minute. Set aside
When serving :
Pour the velouté into bowls, garnish with tofu, green onions and pour a dash of cream to decorate.
Salt and pepper.
Enjoy your food !