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Cook the Issue 2010

Cook the Issue 2010: Coconut Noodle Soup with Tea-smoked Tofu

By Pielove, member

July 13th, 2010

My crew dislikes shrimp.  When we made the tea-smoked salmon this weekend, I marinated and smoked a few slabs of firm tofu, then stuck it in the 'fridge.  Today I made the coconut noodle soup, refreshed the tofu with a quick saute in hot oil, and used it in place of the shrimp.  I garnished with scallions and lemon basil-- delicious and a very quick meal on a weeknight.  The tofu picked up the smoky flavor and the savory marinade extremely well.  The soup is wonderful, with the toothsome noodles, soft and smoky tofu, and spicy, rich broth.  I used dried udon for the noodles-- thanks to the "Use Your Noodle" article, I find them more flavorful than rice noodles and more convenient than fresh/frozen udon.

 I also served the smoked tofu over a cool bed of soba noodles, garnished with hard-boiled eggs and a little seasoned soy sauce-- the perfect meal for a hot day.  This could be quite the versatile ingredient-- if there were any left over, I would make summer rolls. 

Recipe Used: Coconut Noodle Soup with Tea-Smoked Shrimp

posted in: Gallery, Cook the issue 2010
Comments (2)

sbreckenridge writes: What a cool twist on the recipe! Glad to know that tea-smoking works with tofu too. Posted: 9:30 am on July 19th

user-4713770 writes: Well, what the heck is Coconut Noodle Soup with Tea-Smoked without the smoked shrimp? Oh my such an important ingredient to this recipe and I was so excited to read your review when I saw the entry.

If anything, I would not make the salmon recipe, but DH knows how I trim away the skin and all of the fat on a salmon fillet so that recipe would really make it around here.

I'm glad that you enjoyed the shrimp-less recipe, tofu instead of shrimp just wouldn't cut it around here though. Posted: 10:09 pm on July 14th

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