Curry Noodle Soup with Crispy Tofu
Ingredients
- 10 oz extra firm tofu, cubed
- 1/4 cup cornstarch
- 1 tbsp sesame oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 2 cups mushrooms, chopped
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 cups plant based milk from a carton
- 1 1/2 cups coconut milk from a can
- 2 tbsp tamari
- 1 1/2 tbsp curry powder
- 1 tbsp miso paste
- 1 tbsp rice vinegar
- 7 oz rice noodles
- 1 cup water
- 2 cups kale, de-stemmed and chopped
Preparation
Preheat the oven to 180 degrees C/350 F.
Mix the tofu with cornstarch, then transfer to a baking tray lined with parchment paper and bake for 20 minutes, until crispy.
Meanwhile, heat the sesame oil in a saucepan over a medium heat and cook the onion and garlic for 2-3 minutes, until softened.
Now add the carrot, mushrooms, garam masala, cumin, paprika and turmeric, cooking for 5 minutes more.
Add the plant based milk, coconut milk, tamari, curry powder, miso paste and rice vinegar.
Stir, bring to a simmer, then add the rice noodles and water.
Cook until the noodles soften, which usually takes around 5 minutes.
Now stir in the kale, and continue simmering until it wilts.
Serve the noodle soup with the crispy tofu.
