Thai Khao Soi Tofu Noodles

Ingredients

• 14 oz firm tofu, pressed and cubed
• 10 oz flat wheat noodles
• 1 can coconut milk
• 3 tbsp khao soi or red curry paste
• 1 tsp ground turmeric
• 1 tsp curry powder
• 2 cups vegetable broth
• 3 tbsp soy sauce
• 1 tbsp palm or brown sugar
• 2 cups neutral oil, for frying
• 1/2 red onion, thinly sliced
• 1/3 cup pickled mustard greens
• 2 limes, cut into wedges
• 1/4 cup cilantro

Steps

1. Set aside a handful of the raw noodles for the crisp topping. Heat the frying oil to 350F (175C) and fry them for 30 to 60 seconds, until they puff and turn pale gold, then drain on a rack.
2. Watch them constantly; thin noodles go from golden to burnt almost instantly in hot oil.
3. Press the tofu for 20 minutes, cube it, pat dry, and fry in the same oil for 5 to 6 minutes, until golden on all sides. Drain and salt.
4. Pour off all but 2 tablespoons of oil from a separate pot. Spoon the thick cream off the top of the coconut milk into it and heat over medium heat for 4 minutes, until the oil separates.
5. Add the curry paste, turmeric, and curry powder and fry for 3 to 4 minutes, stirring, until dark and fragrant.
6. Pour in the remaining coconut milk and the broth and simmer for 10 minutes, then season with the soy sauce and sugar. Keep it below a hard boil so the coconut milk stays smooth.
7. Cook the remaining noodles, drain, and divide between bowls, then add the fried tofu and ladle the hot curry over.
8. Top each bowl with a tangle of the crisp fried noodles at the very last moment, along with the red onion, pickled greens, cilantro, and lime wedges.

Allergen note: Contains gluten, soy, coconut and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.