Crisp-Fried Tofu and Vegetables in Kao Soi Coconut Broth

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

Here, I have tweaked a classic Malaysian vegetarian one-dish meal, using my homemade Thai Kao Soi Paste as the flavoring base. The green beans, carrots, and cabbage, combined with deep-fried tofu triangles to soak up the golden coconut broth, makes this humble soup comforting and nourishing all at once. The recipe goes together quickly if you make the paste ahead of time and have it on hand in the refrigerator. Although you can skip the step of deep-frying the tofu and just add drained tofu