Vegetarian Kari Mee with Tofu

Ingredients

• 1 lb Yellow Noodles
• 1 block Firm Tofu
• 2 cans Coconut Milk
• 2 medium Potatoes
• 1 medium Eggplant
• 1 cup Bean Sprouts
• 1/2 cup Long Beans
• 3 tbsp Curry Paste (Shellfish-Free)
• 2 cups Vegetable Broth
• 2 tbsp Vegetable Oil
• 4 cups Water
• 1 tsp Salt
• 1 tsp Sugar

Instructions

1. 1Cut the 1 block of firm tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the 1-inch tofu cubes to the hot oil and fry for 5 to 7 minutes, turning them occasionally, until all sides are golden brown. Carefully remove the fried tofu from the skillet and set it aside in a bowl.
2. 2Place the 2 medium potatoes in a medium saucepan and add 4 cups of water. Bring the water to a rolling boil over high heat (212°F / 100°C) and cook the potatoes for 15 to 20 minutes, or until they are easily pierced with a fork. Carefully drain the potatoes, then let them cool for 5 minutes so they are easier to handle. Cut the cooled potatoes into 1-inch bite-sized pieces and set them aside.
3. 3Cut the 1 medium eggplant into 1-inch bite-sized pieces and set them aside.
4. 4In a large, heavy-bottomed pot, heat the remaining 1 tablespoon of vegetable oil over medium heat (300°F / 150°C). Add the 3 tablespoons of curry paste and sauté for 1 to 2 minutes, stirring constantly, until the paste becomes very fragrant.
5. 5Pour in the 2 cans of coconut milk and the 2 cups of vegetable broth. Stir well to combine these liquids with the curry paste. Bring the mixture to a gentle simmer over medium heat (180°F / 82°C) and cook for 5 minutes, stirring occasionally.
6. 6Add the 1-inch potato pieces, the 1-inch eggplant pieces, and the fried 1-inch tofu cubes to the simmering broth. Continue to simmer gently for 15 minutes, stirring occasionally, until the eggplant pieces are tender when pierced with a fork.
7. 7While the broth simmers, bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 1 lb of yellow noodles to the boiling water and cook for 5 to 7 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles very well.
8. 8Before serving, add the 1 teaspoon of salt and the 1 teaspoon of sugar to the large pot of simmering broth. Stir until the salt and sugar are completely dissolved. To serve, divide the cooked 1 lb of yellow noodles evenly among 4 serving bowls. Ladle the hot broth, along with the potatoes, eggplant, and tofu, over the noodles in each bowl. Top each serving with an even portion of the 1 cup of bean sprouts and the 1/2 cup of long beans.

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