Mushroom Free Vegan Khao Soi
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil (such as canola or avocado oil)
- 1 tbsp tamari
For the crispy noodles
- 4 oz dried egg-free flat rice noodles (medium width, about ¼ inch)
- ¼ cup neutral oil, for frying
For the broth
- 2 tbsp neutral oil
- 3 tbsp red curry paste
- 1 tbsp curry powder
- ½ tsp ground turmeric
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 cups vegetable broth
- 2 tbsp tamari
- 1 tbsp coconut sugar
- 1 tbsp fresh lime juice
For serving
- 12 oz dried egg-free flat rice noodles (medium width), for serving
- ½ cup pickled mustard greens, roughly chopped
- 2 shallots, thinly sliced
- 1 lime, cut into wedges
- ¼ cup fresh cilantro leaves (optional)
- 2 tbsp chili oil or chili flakes (optional)
Instructions
- 1
Press the tofu for at least 15 minutes, then cut into 1-inch cubes and pat dry with paper towels. Heat 2 tbsp neutral oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pot. Flip and cook for another 2–3 minutes, until golden on the second side. Drizzle with 1 tbsp tamari, toss to coat, and cook for 30 seconds more until the tamari is absorbed. Transfer the tofu to a plate and set aside.
- 2
While the tofu cooks, soak 4 oz of the rice noodles in cold water for 10 minutes, then drain. Heat 1/4 cup neutral oil in a small saucepan or skillet over medium-high heat until shimmering. Add the drained noodles in small loose bundles and fry for 1–2 minutes, turning once with tongs, until puffed, crisp, and lightly golden. Transfer to a paper-towel-lined plate and set aside.
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