Vegan Malaysian Curry Laksa

Ingredients

• 8 oz Dried Rice Noodles
• 14 oz Firm Tofu
• 2 tablespoons Coconut Oil
• 1 medium Red Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Red Curry Paste
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 4 cups Vegetable Broth
• 2 cans Coconut Milk
• 2 tablespoons Soy Sauce
• 1 tablespoon Lime Juice
• 1 teaspoon Sugar
• 1 cup Bean Sprouts
• 1 cup Green Beans
• 1 medium Eggplant
• 1/4 cup Cilantro

Instructions

1. 1Take the 14 oz Firm Tofu and wrap it in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cast iron skillet or a few cans) on top for 15 minutes to press out excess water. After pressing, cut the tofu into 1-inch cubes. Finely dice the 1 medium Red Onion, mince the 4 cloves Garlic, and grate or finely mince the 1 inch Ginger. Trim the ends off the 1 cup Green Beans, and cut the 1 medium Eggplant into 1-inch cubes.
2. 2Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz Dried Rice Noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles immediately and rinse them under cold water to prevent sticking, then set aside.
3. 3In a large heavy-bottomed pot (at least 6-quart capacity), heat the 2 tablespoons Coconut Oil over medium heat (300-325°F / 150-165°C). Add the diced 1 medium Red Onion, minced 4 cloves Garlic, and grated 1 inch Ginger. Sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent and the mixture is fragrant. Stir in the 2 tablespoons Red Curry Paste, 1 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, and 1 teaspoon Coriander Powder; cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 4 cups Vegetable Broth and the 2 cans Coconut Milk. Increase the heat to medium-high and bring the mixture to a gentle simmer, where small bubbles rise to the surface (around 190-200°F / 88-93°C). Reduce the heat to medium-low to maintain a gentle simmer, then add the cubed 14 oz Firm Tofu and simmer for 10 minutes.
5. 5Stir in the 2 tablespoons Soy Sauce, 1 tablespoon Lime Juice, and 1 teaspoon Sugar. Add the trimmed 1 cup Green Beans and the cubed 1 medium Eggplant to the pot. Continue to simmer for 8-12 minutes, or until the green beans and eggplant are tender and can be easily pierced with a fork.
6. 6Divide the drained 8 oz Dried Rice Noodles evenly among four serving bowls. Carefully ladle the hot curry laksa broth, tofu, and vegetables over the noodles in each bowl. Garnish each serving with the 1 cup Bean Sprouts and the 1/4 cup chopped Cilantro, and serve immediately.

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