WOW!! Is this Rich + Creamy Khao Soi better than Ramen??

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Slice the dumpling wrappers into strips, coat them with 1 tsp avocado oil, spread on a parchment-lined tray and bake 8-10 minutes.
3. Pat the extra firm tofu dry with paper towel and slice into thick slabs.
4. Heat a nonstick pan over medium heat. Add 1 tsp avocado oil, then the tofu, and sear 2-3 minutes per side. Set the tofu aside.
5. Bring water to a boil for the noodles.
6. Heat a saute pan over medium heat. Add about 2 tbsp of the cream from the coconut milk and let it melt. Add about 2 heaping tbsp red chili paste, then the turmeric and curry powder. Stir continuously and saute 4-6 minutes.
7. Add the tofu, then the coconut milk and veggie stock. Stir and bring to a boil.
8. Meanwhile, cook the noodles according to package instructions.
9. When the broth boils, add the soy sauce, dark soy sauce and maple syrup. Simmer on medium for a few minutes.
10. Drain the noodles and plate them, then add the broth and tofu.
11. Garnish with thinly sliced red onion, bean sprouts, cilantro, lime wedges, a drizzle of chili oil and the crispy dumpling strips.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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OnionRed onionLimeTofuCoconut milkBean sproutExtra firm tofuDumpling wrapper