Ingredients
- 1 14 ounce block firm tofu
- ½ cup soy sauce
- 1 cup water
- Juice of 1 lemon
- 5 tablespoons olive oil divided
- 2 carrots sliced
- 1 red bell pepper sliced
- 4 ounces rice noodles
- 1 cup chickpeas drained and rinsed
- 4 cups vegetable broth
- ½ cup coconut cream
- 4 tablespoons yellow curry paste
- ½ cup cilantro loosely packed
Instructions
- Prepare tofu by pressing the water out of the tofu for about 10 minutes. To do this, wrap the tofu in paper towels, then put something weighted on top of it. I placed a heavy baking dish on top of a cutting board to press out the water.
- After the tofu has drained for 10 minutes, cut the tofu in cubes and marinate for at least 1 hour. It is best to marinade it overnight.
- Add 2 tablespoons of olive oil to a medium skillet and stir fry carrot strips over medium heat until tender, approximately 5 minutes. Remove from skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil and stir fry red bell pepper until tender, 4 to 5 minutes. Remove bell pepper and set aside in separate dish from carrots.
- Add remaining 2 tablespoons of olive oil to the skillet and fry marinated tofu until it is crispy and golden brown, approximately 5 minutes. Remove tofu from pan and place on paper towels to absorb excess oil. Keep ingredients warm.
- Next, soak rice noodles in warm water.
- Then, add chickpeas, coconut cream and vegetable broth in a blender. Process until smooth.
- Transfer mixture to a medium saucepan, add in yellow curry and bring to a boil. Then, add rice noodles and carrots. Cook for 2 minutes over low heat.
- Prepare 4 serving bowls and pour soup in them. Top with bell pepper, cilantro and crispy tofu. Serve immediately.
Nutrition
Calories: 441kcal | Carbohydrates: 52g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Sodium: 2244mg | Potassium: 458mg | Fiber: 8g | Sugar: 9g | Vitamin A: 9075IU | Vitamin C: 43mg | Calcium: 208mg | Iron: 5mg