This is so simple to make and so delicious. The vibrant soup is the perfect thing to go with the crispy tofu, and the slippery vermicelli noodles soak up all that flavour.

The golden soup is made from just a few simple ingredients you’ll likely have on hand and you can add more of anything to suit your personal tastes. You’ll find you’ll need to adjust the lime to suit your own tastes and depending on the juiciness of your lime. I love that simple ingredients come together so quickly to make a tasty meal.

You could totally just use mixed frozen vegetables in this too. I love having frozen vegetables like peas on hand as they’re such an easy thing to add to pastas, soups and risottos.

Follow the tofu instructions carefully as pressing the excess moisture out is the key to getting it golden and crispy. That and the cornflour!

I take this to work with the soup, noodles and tofu in separate containers and just heat up the soup part at lunch time. It’s a delight!

Serves 2

Ingredients

60g Vermicelli Rice noodles

200g extra firm tofu

1/4 cup cornflour

1/4 tsp salt

2 tsps coconut oil

1 tsp grated ginger

1 tsp minced garlic

1 tsp coriander stem and root, finely chopped

2 Tbs spring onion, finely sliced

1/4 tsp chilli powder

1/4 tsp turmeric powder

165 ml coconut milk

1.5 cups water

1Tbs soy/tamari sauce (feel free to start with less)

1 cup frozen baby peas

1 carrot, peeled into ribbons (or use a mandolin)

1/4 lime

Coriander, lime, radish, and spring onion to serve

Directions

Drain tofu. Wrap tofu in a double layer of paper towel (or a clean tea towel works well)and place on a bench with a heavy pan to weigh it down for 30 minutes.

Chop into bite sized cubes. In a medium bowl, season the cornflour with salt and then toss the tofu in the cornflour to coat.

Place a medium fry pan on medium high heat. Add 1/2 the oil to just coat the base. Once hot add the tofu. You may need more oil as you cook it. Cook until golden on each side. This will take around 3 minutes each side.

Meanwhile, cook noodles according to packet directions. Seat aside.

Then heat remaining oil in a medium pot, add the garlic, ginger, coriander stem, turmeric, chilli and spring onion. Cook for 30 seconds – 1 minute then add the coconut milk and the water along with the soy. Bring up to a simmer and check salt level.

Add the peas and carrot and simmer for 2-3 minutes until the carrot is just tender. Season with lime juice.

Arrange noodles in serving bowls. Pour over the coconut milk curry. Top with crispy tofu and sprinkle with the suggested garnish.

Enjoy!

HH. x