In a large pot, heat the avocado oil over medium heat. Add the chopped shallots, ginger, garlic, and the halved hot chili. Sauté until fragrant and the shallots are translucent, about 5 minutes.
Stir in the lime zest, ground turmeric, sea salt, and black pepper. Cook for another minute, letting the spices bloom in the heat.
Pour in the filtered water and the coconut milk. Bring the mixture to a gentle simmer, stirring occasionally.
Once simmering, whisk in the gluten-free tamari soy sauce and light miso until fully dissolved. Let the broth simmer for an additional 10-15 minutes.
While the broth simmers, prepare the tofu. Press the tofu block for 30 minutes to remove excess moisture, then cut it into cubes. Toss the cubes with arrowroot starch, sea salt, and any additional seasonings you desire.
In a skillet over medium-high heat, add a splash of avocado oil and cook the tofu cubes until golden brown and crispy on all sides, around 10-12 minutes.
To serve, ladle the warm broth into bowls, then add cooked quinoa or your grain of choice. Top with crispy tofu, and garnish with your choice of cooked or raw vegetables, sliced green onions, chopped cilantro, lime wedges, and sesame seeds.
