• 1 Block of extra firm tofu
  • 2 tsp. Salt
  • 1 Tbsp. Coconut oil
  • 4 Cloves of garlic,chopped
  • 1 Tbsp. Fresh ginger,grated
  • 1 Shallot,chopped
  • 1-2 Tbsp. Red curry paste,vegan
  • 4 C. Vegetable broth
  • 1 C. Water
  • 1 C. Coconut cream
  • 3 Tbsp. Soy sauce
  • 2 Tbsp. Agave
  • 2 Tbsp. Rice wine vinegar
  • Juice of 2 Limes
  • 1 pk. Rice noodles
  1. Cut the tofu into squares about 1/8 inch thick. Sprinkle tofu with salt and press between 2 paper towels. Let sit for about 15 minutes.
  2. Preheat oven to 450 degrees, and lay tofu in a single layer on a baking sheet that has been sprayed with non stick spray. Bake tofu for 30-40 until it is brown and crispy.
  3. While the tofu is baking, in a large soup pot, heat coconut oil on medium heat.
  4. Add the garlic, ginger and shallot. Stir and cook for about 2 minutes until the shallot starts to get translucent.
  5. Add the curry paste and stir.
  6. Add the broth, water, coconut cream, soy sauce, agave, and rice wine vinegar. Bring to a boil, then reduce heat to low.
  7. Stir and cook for about 20-30 minutes to develop flavor, stirring every few minutes and tasting to adjust seasoning, you can always add more soy sauce for salt and agave for sweetness.
  8. Add the lime juice and noodles.
  9. Finish cooking for as long as the noodles need to cook according to the directions.
  10. Once the tofu is done, serve the soup with the tofu on top!
  11. Garnish with cilantro, green onions and more limes!

Recipe source: rabbitandwolves