4 servings
Ingredients:
1/2 cup vegetable oil
One 1-pound bag frozen chopped carrots, thawed
1 small onion, roughly chopped
One 2-to-3 inch piece of ginger, peeled and grated
Kosher salt and freshly ground black pepper
1 star anise pod or 1/2 teaspoon five-spice powder
2 cups carrot juice
1 pound extra-firm tofu
1/2 cup constarch
2 teaspoon curry powder
Torn fresh cilantro, for garnish (optional)
Directions:
Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until vegetables are tender, about 20 minutes.
Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it into the cornstarch mixture. Heat the remaining 6 tablespoons of oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt.
Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro, if desired.
