Laksa, a Malaysian curry noodle soup gets veganized. Although laksa paste can be purchased premade, with a few ingredients why not make your own?
1/4 cup cashews
14 oz package extra firm tofu, pressed, dried and cubed.
2 garlic cloves, peeled
1 oz fresh ginger, sliced
1 shallot, peeled
1 jalapeno pepper, deseeded
2 tsp curry powder
2 tsp smoked paprika
1 Tbsp tamari
1 zucchini, cut in 1/4 moons
6 oz mushrooms, sliced
6 oz green beans, cut into 1" pieces
1 lime, zested
1 can coconut milk
1 cup vegetable broth
1 tsp salt
7 oz vermicelli rice noodles
1/4 cup fresh cilantro, chopped
1. Cook noodles according to package directions. Rinse in cold water and set aside.
2. Soak cashews in boiling water while preparing vegetables. Add the cashews to a blender with 1/4 cup hot tap water. Then add garlic, ginger, shallot, jalapeno, curry powder, paprika, and tamari. Blend the laksa paste until smooth, scraping down the sides of the blender as necessary.
3. Place a large nonstick skillet or wok over medium-high heat with 1 tbsp vegetable oil. Cook tofu until browned, approximately 4 minutes per side. Remove tofu from skillet set aside.
4. Add another 1 Tbsp vegetable oil to skillet/wok then add the laksa paste and cook, stirring constantly, until fragrant approximately 4 to 5 minutes. Add the coconut milk, vegetable broth and salt, bring to a simmer.
5. Once the curry sauce is simmering, add the green beans. Return to boil and cook 3 minutes. Add the tofu, zucchini and mushrooms, return to boil and continue to cook for 4 to 5 minutes.
6. Remove from heat. Add the lime zest and juice from half of the lime. Stir in rice noodles. Sprinkle with cilantro before serving.