Speedy Tom Kha Inspired Soup with Crispy Tofu

Before you get started, prep the tofu. Cut the block in half to form two thinner blocks, then chop into cubes. Cover with a dish towel and place something heavy on top, like a cast iron pan. Let it sit for 20-30 minutes to let the liquid drain out of the tofu.

In a dutch oven or soup pot with lid, heat the coconut oil over medium heat. Add the onions, garlic, ginger and jalapeño and stir occasionally for 5 minutes. Add the red curry and stir to combine. Add broth, sugar, fish sauce, & coconut cream. Bring to a boil, add mushrooms, cover then a simmer for 15-20 minutes. Remove from heat and add the lime juice.

While it simmers, make the tofu. Spread it out on a parchment lined air fryer basket, being careful not to overcrowd. Cook at 400 for 5 minutes each side or until golden and crispy. You could also bake at 400 for 15 minutes each side.

Garnish the soup with green onion and cilantro and add your tofu, if desired.