Red curry soup with tofu and noodles

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 325 g firm tofu, cubed
• 1 tbsp plus 1 tsp vegetable oil, divided
• 3 garlic cloves
• 1 tbsp grated ginger
• 3 tbsp vegan red curry paste
• 600 ml vegan vegetable stock
• 400 ml coconut milk
• 2 tbsp soy sauce
• 2 tsp vegan sambal oelek, optional
• 1 red pepper
• 125 g dry brown rice noodles
• 2 small pak choi

Step-by-step method

1. Pat the tofu dry. Heat one tablespoon of oil in a frying pan and brown tofu for about 8 minutes, turning occasionally.
2. Meanwhile, chop garlic, slice the pepper and separate pak choi stems from leaves.
3. In a saucepan, heat the teaspoon of oil and cook garlic and ginger for 2 minutes. Add curry paste and stir for 1 minute.
4. Pour in stock, coconut milk, soy sauce and optional sambal. Add pepper and simmer for about 5 minutes.
5. Add noodles and pak choi stems. Cook according to the noodle packet, adding leaves near the end; the source uses quick-cooking noodles taking about 3 minutes.
6. Divide between three bowls and top with golden tofu. Serve immediately before the noodles absorb too much broth.