Indonesian Curry Tofu Noodle Bowls

• Produce

  • 2 tsp Coriander
  • 4 cloves Garlic
  • 2 inches Ginger, fresh root
  • 5 Lime, wild leaves
  • 4 Red chilies, dried
  • 1 Shallot, medium
  • 2 Thai chilies, green

• Refrigerated

  • 1 (14-ounce package House foods firm tofu

• Canned Goods

  • 1 (14.5-ounce can Coconut milk, unsweetened full-fat

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice or ramen noodles, Cooked

• Baking & Spices

  • 1 tbsp Brown sugar
  • 2 tsp Corn starch
  • 1 tsp Kosher salt
  • 1 tsp Nutmeg
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Cashews, raw
  • 1 tsp Cumin

• Liquids

  • 3/4 cup Vegetable broth or water

• Other

  • 2 (3 cinnamon sticks
  • 3 (3 lemongrass stalks

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 medium shallot, peeled
• 4 cloves garlic, peeled
• 2 inches fresh ginger root, roughly chopped
• 1/4 cup raw cashews
• 4 dried red chilies, stemmed and seeded
• 2 green Thai chilies, stemmed and seeded
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon nutmeg
• 1 teaspoon turmeric
• 1 (14-ounce) package House Foods Firm Tofu , cut into thick rectangles
• 2 tablespoons soy sauce
• 2 teaspoons corn starch
• 3 tablespoons coconut oil
• 3 (3) lemongrass stalks
• 5 wild lime leaves
• 2 (3) cinnamon sticks
• 1 (14.5-ounce) can unsweetened full-fat coconut milk
• 3/4 cup vegetable broth or water
• 1 teaspoon kosher salt
• 1 tablespoon brown sugar
• Cooked rice or ramen noodles for serving

Directions

• Place the shallot, garlic, ginger, cashews, red and green chilies, coriander, cumin, nutmeg and turmeric in the bowl of a small food processor. Pulse until ground to a paste. Set aside.
• Bring a large pot of water to a boil. Arrange the tofu rectangles in a colander set in the sink or over a large bowl. Pour the boiling water over the top of the tofu.
• Whisk two tablespoons of soy sauce with two teaspoons of corn starch in a large bowl. Add the tofu and toss well to coat.
• Heat the coconut oil in a large skillet set over medium heat. Add the tofu and fry for one minute per side, until golden brown. Transfer to a paper-towel lined plate to drain.
• Add the lemongrass stalks, wild lime leaves, and cinnamon sticks to the remaining oil and allow to warm for one minute. Scrape the ground curry paste into the pan and fry for 2 minutes, mashing with a wooden spoon to break into small pieces.
• Stir the coconut milk and broth into the curry paste. Allow the mixture to come to a boil. Turn the heat down to low and simmer for 10 minutes.
• Remove the lemongrass stalks, wild lime leaves, and cinnamon sticks from the pan. Stir in the salt and brown sugar. Return the tofu to the pan and toss well to coat.
• Ladle the tofu and curry sauce into bowls filled with cooked noodles. Serve topped with cilantro leaves and lime wedges.