Vegan Tofu Khao Soi

Ingredients

• 14 oz Extra firm tofu, pressed and cubed
• 3 tbsp Vegan red curry paste
• 1 tbsp Curry powder
• 0.5 tsp Turmeric powder
• 28 oz Full-fat coconut milk
• 2 cups Vegetable broth
• 2 tbsp Soy sauce or Tamari
• 1 tbsp Coconut sugar
• 12 oz Wheat-based noodles (flat or egg-free)
• 2 pieces Shallots, thinly sliced
• 0.5 cup Pickled mustard greens, chopped(optional)
• 4 wedges Lime wedges

Instructions

1. 1

   Prepare the noodles according to package instructions, setting aside a small handful to fry for the crispy topping.

2. 2

   Heat a tablespoon of oil in a large pot and fry the reserved small portion of noodles until golden and crispy; remove and drain on paper towels.

3. 3

   In the same pot, add the red curry paste, curry powder, and turmeric, sautéing for 2 minutes until fragrant.

4. 4

   Pour in half of the coconut milk and stir until the oil begins to separate from the cream.

5. 5

   Add the remaining coconut milk, vegetable broth, soy sauce, and coconut sugar, bringing the mixture to a gentle simmer.

6. 6

   Add the cubed tofu to the broth and simmer for 10 minutes to allow the flavors to penetrate the tofu.

7. 7

   Taste the broth and adjust seasoning with more soy sauce for salt or sugar for sweetness if needed.

8. 8

   Divide the cooked noodles into bowls, ladle the hot curry broth and tofu over them, and top with crispy noodles, shallots, pickled greens, and a squeeze of lime.