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

De Yeung Man Cooking · 35 min

Ingredientes

Preparación

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.

Resumido del vídeo de Yeung Man Cooking. Míralo para los detalles.

Más recetas con

CebollaCebolla moradaLimaTofuLeche de cocoBrotes de sojaTofu extrafirmeObleas para empanadillas