Creamy Coconut Noodles with Crispy Tofu
Ingredients
Coconut curry soup
- 1 tbsp oil
- 3 cloves garlic, minced
- 1/2 tsp ginger powder
- 1/2 tsp onion powder
- 2 tbsp red curry paste
- 1 1/2 tbsp lemongrass puree
- 1/8 tsp turmeric
- 2 kaffir lime leaves
- 250 ml coconut milk
- 150 ml water
- 2 tbsp freshly squeezed lime juice
- Green onions thinly sliced
- Cooked Konjac noodles
Sesame crusted tofu
- 1 block extra-firm tofu
- Aquafaba (chickpea liquid)
- 1/4 cup coconut flour
- 1/2 tsp white sesame seeds
- 1/2 tsp black sesame seeds
- Salt and pepper to taste
Preparation
Add the garlic to a hot pot with heated oil and sauté until fragrant. Then add the red curry paste, lemongrass puree, onion powder, ginger powder, turmeric, and kaffir lime leaves all together.
Cook and stir occasionally until fragrant for about 1 minute.
Add the coconut milk and water, continue stirring until the curry boils. Then add salt and pepper to taste. Finally, stir in the lime juice and serve with noodles.
Tofu
Heat 1 tablespoon of oil in a frying pan; while waiting, place the aquafaba in a small bowl and set aside.
Mix the coconut flour, white sesame seeds, black sesame seeds, salt, and pepper in another bowl. Dip the tofu in aquafaba, then coat it well with the coconut flour mixture.
Fry the coated tofu in the heated frying pan and enjoy.
