Ingredients
1 yellow onion, diced
3 garlic cloves, minced
1 inch fresh ginger, minced
1 tbsp coconut oil
1/2 tsp salt
1/4 tsp pepper
1 cup broccolini, chopped
1 container tofu, cubed
1 red bell pepper, chopped small
6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth)
2 cans coconut milk
1 tbsp soy sauce
4 tbsp red curry paste
1 tbsp 100% pure maple syrup
1 tbsp Sriracha (optional)
1 bunch cilantro, for garnish
Store bought vegetable gyoza or homemade
Method
In a large pot over medium to high heat melt coconut oil then add diced onion, minced garlic and minced ginger. Sauté all together for 5 minutes. Season with salt and pepper for 5-6 minutes then add chopped bell peppers, tofu, broccolini & sauté for 7 minutes, stirring as it cooks. Add vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and stir. Bring to a simmer and cook for 10 minutes or until vegetable are tender.
In a blender carefully spoon 4-5 cups of broth and the red bell pepper to the blender. Blend on high for 1 minute then pour back into pot. Stir and let simmer for an additional 5 minutes.
Make gyoza according to the directions on package or if you’re following my recipe for homemade gyoza follow the directions accordingly.
Serve hot with rice, a squeeze of lime, garnish with cilantro and top off with cook gyozas. Enjoy!
