Yellow Curry Tofu with Makrut Lime and Black Rice Noodles
Fresh turmeric and yellow curry paste give this curry a golden glow, and the lime infuses it with a unique and exotic flavor. The black noodles really make the color pop, but if you can't find them just use your favorite noodle.
Servings 4
Ingredients
- 1 block extra firm tofu drained
- 1 cup coconut cream
- 1 tablespoon minced fresh turmeric
- 1 tablespoon yellow curry paste
- 1/2 teaspoon salt
- 1 large makrut lime zest pared off in a strip
- 1 cups vegetable stock
- 2 cups cubed sweet potatoes
- 1 large jalapeno chopped
- 1 teaspoon canola or coconut oil
- 4 ounces fresh shiitakes slivered
- cilantro and scallions for garnish
- 8 ounces black rice noodles
Instructions
- Drain the tofu and wrap in a towel, press lightly to extract water, then cube and reserve.
- In a large saute pan, heat the coconut cream over medium-high heat and add the turmeric and curry paste. Stir until it comes to a boil. Add the salt and lime zest and stir in the vegetable stock. Bring to a simmer. Lower the heat and cook for at least five minutes, adding water or more stock if it gets too thick.
- Add the sweet potato and jalapeno and stir, when it boils, reduce to a simmer and cover. Cook for about 8 minutes, until the sweet potato cubes are tender when pierced with a knife. Fold in the tofu and simmer gently until thick.
- In another pan, heat the oil over high heat and sear the mushrooms. Cook, stirring, until browned and shrunken. Keep warm.
- Cook the noodles according to package directions. Serve curry topped with shiitakes, cilantro and scallions.