Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories332.7 kcal (17%)
Total Fat26.1 g (37%)
Carbs22.8 g (9%)
Sugars4.6 g (5%)
Protein6.7 g (13%)
Sodium303.2 mg (15%)
Fiber5.2 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
extra-firm tofu
drained
extra-virgin olive oil
kosher salt
2 cupscilantro leaves
1 cupbasil leaves
3 cupsspinach leaves
1 x 14 ouncecan of coconut milk
1white onion
medium, diced
1 teaspoongaram masala
4garlic cloves
grated
2 tablespoonsginger
freshly grated
2Birdseye chilies
medium, sliced
2lemongrass stalks
optional, but lovely
1lime
for peeling and juicing
1Japanese sweet potato
large, or any root vegetable or potato of choice
2 cupslacinato kale
or any leafy green of choice
Instructions
Step 1
Use one paper towel to lightly press any moisture out of the tofu. Slice it into 1-inch thick pieces, any shape.
Step 2
Set the large Dutch oven over medium heat and add enough extra-virgin olive oil to coat the surface. Let the oil heat up for 1-2 minutes.
Step 3
In batches, fry the tofu until golden brown. This takes about 5 minutes on each side. Remove the tofu from the pot and set aside.
Step 4
Very carefully let the oil cool, then clean out the pot. Fill the pot with water and set it over high heat to bring it to a boil. Prepare a large bowl of ice water to the side.
Step 5
When the water is at a boil, season with a few large pinches of salt. Blanch the cilantro, basil and spinach by submerging them in the boiling water for 30 seconds, then transferring them immediately to the ice bath. Drain the Dutch oven.
Step 6
Squeeze out any excess water from the cilantro, basil and spinach and transfer them to a blender. Add the coconut milk and one cup of water. Blend until smooth and set aside.
Step 7
Place the Dutch oven back over medium heat and add enough olive oil to coat the surface. Let the oil heat up for 1-2 minutes, then add the diced onion. Season with a large pinch of salt and cook for 6-8 minutes or until the onion has softened.
Step 8
Add the garam masala, garlic, ginger and chilies and stir until the garlic no longer smells raw, around 2-3 minutes.
Step 9
Use the back of your knifes to crack into the lemongrass skin. Cut off the bottom inch of the stalk to expose the tender center. Finely chop the tender center and add it in to the pot.
Step 10
Cut a sliver of the lime peel from the lime and add it to the pot as well.
Step 11
Add the Japanese sweet potato and stir to coat in the aromatics. Season with another pinch of salt.
Step 12
Pour in the coconut broth and two additional cups of water. Let this come to a simmer and simmer for 15 minutes or until the potatoes are fork tender. Add the kale, stir and let the soup cook for another 2-3 minutes or until the greens have wilted in. Remove the lime peel from the soup and squeeze in the juice from the lime. Taste and season with salt as needed.
Step 13
To serve, portion into bowls and top with the fried tofu. Enjoy warm!
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