Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles

Sweet Potatoes and Deep Fried Tofu in Coconut Broth with Noodles.

Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.

This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.

If you are not familiar with using miso, read about the different types.

Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Sweet Potato Mash with Lime Salsa, Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.

Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.

Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.

Sweet Potatoes and Deep Fried Tofu in Coconut Broth with Noodles.

Sweet Potatoes and Deep Fried Tofu in Coconut Broth with Noodles

350g extra firm tofu
peanut oil for frying

70 ml peanut oil
2 onions, finely chopped
8 med cloves garlic and 3 cm ginger, finely chopped together
1 bunch coriander – leaves, and roots and stems separated, chopped

2 tspn green curry paste
500g sweet potatoes, peeled and cubed
600 g coconut milk
1 Tblspn brown rice miso
3 cups Asian stock
white pepper
200g rice vermicelli, or use soba noodles
3 kaffir lime leaves
2 lemons, cut into wedges

Cut the tofu into bite size wedges and deep fry in the peanut oil until it has a golden skin. Drain well on kitchen paper towel.

Head 70 ml oil in a deep pan and saute onions until soft and golden. Stir in the garlic, ginger and chopped coriander roots and stems and cook for 5 minutes. Add the curry paste and sweet potatoes and saute for 5 minutes.

Pour in the coconut milk and mix in the miso. If the miso has hardened, grate it with a microplane grater. Add the stock and fried tofu. Simmer for 20 – 30 mins until the sweet potato is very tender.

Meanwhile, cook the rice vermicelli by covering with boiling water. When they are soft and glassy, drain and rinse with hot water. Divine half of them between deep serving bowls.

When the broth has simmered, add half of the coriander leaves and all of the lime leaves to the broth.

Serve the sweet potatoes in coconut broth over the noodles in the bowls, with the remaining noodles, lemon wedges and coriander in separate bowls for self serving.


recipe notes and alternatives
Instead of frying your own tofu, buy deep fried tofu from your Asian grocery.

The broth is important in this dish, and it can be made the day before. We suggest this Asian stock.






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