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Creamy Coconut Curry Noodles

Prep Time 30 minutes
Servings 2 people

Ingredients
  

Coconut Curry soup

  • 1 tbsp Oil
  • 3 Garlic minced
  • 1/2 tsp Ginger powder
  • 1/2 tsp Onion powder
  • 2 tbsp Red curry paste
  • 1-1/2 tbsp Lemongrass puree
  • 1/8 tsp Turmeric
  • 1 tbsp Brown sugar
  • 2 units Kaffir lime leaves
  • 250 ml Coconut milk
  • 150 ml Water
  • 2 tbsp Freshly squeezed lime juice
  • Green onions thinly sliced
  • Cooked noodles

Sesame Crusted Tofu

  • 1 extra-firm Tofu
  • Aquafaba liquid from a can of chickpeas
  • 1/4 cup Panko bread crumbs
  • 1/2 tsp White sesame seeds
  • 1/2 tsp Black sesame seeds
  • Salt and pepper to taste

Instructions
 

Coconut Curry soup

  • Add in the garlic in a hot pot with heated oil and sauté till fragrant. Then add in the red curry paste, lemongrass puree, onion powder, ginger powder, turmeric and kaffir lime leaves all together.
  • Cook and stir it occasionally until fragrant for about 1 minutes. Next add in the coconut milk and water, continue stirring until the curry is boil. Followed by adding in the brown sugar, salt and pepper for taste.
  • Lastly stir in the lime juice and serve with noodles.

Sesame Crusted Tofu

  • Heat 1 tbsp of oil in a frying pan, while waiting place the aquafaba in a small bowl and set aside.
  • Mix the breadcrumbs, white sesame, black sesame, salt and pepper in a another bowl. Dip the tofu in aquafaba then place it on the breadcrumbs mixture and ensure it’s coated well with breadcrumbs.
  • Next fry it on the heated frying pan.
Keyword Vegan
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