Thai Coconut Curry Broth Bowl with Coconut-Chilli Crispy Tofu & Sesame Pickles (Edit recipe)

Ingredients

Coconut Curry Broth

• 1 whole Shallot, peeled & finely diced
• 2 cloves Garlic, peeled & minced
• 1.5 tsp Thai red curry paste
• 1 tsp Maple Sugar, or rice syrup
• 400 grams Coconut Milk
• 200 ml Vegetable Bouillon
• 1 Tbsp Wheat-Free Tamari
• 0.5 whole Lime Juice

Coconut chilli crispy tofu

• 200 grams Tofu, firm, pressed
• 1 tsp Thai red curry paste
• 1 Tbsp Wheat-Free Tamari
• 1 tsp Sesame Oil
• 2 Tbsp desiccated coconut
• 1 tsp Arrowroot Powder, (or cornflour)
• 0.5 tsp Chili Flakes
• 1 pinch Maldon Sea Salt Flakes

quick sesame pickle

• 0.5 whole Cucumber, thinly sliced
• 3 - 4 whole Radish, thinly sliced
• 3 - 4 whole spring onion, trimmed and thinly sliced
• 2 Tbsp Brown Rice Vinegar
• 1 tsp Wheat-Free Tamari
• 1 tsp Brown Rice Syrup, or maple syrup
• 0.5 tsp Toasted Sesame Oil
• 1 tsp Sesame Seeds

to serve

• 1 cup Basmati Rice, cooked according to package instructions
• 4 - 6 pieces tenderstem broccoli
• 2 tsp Sesame Seeds