Indonesian Tofu Curry

Ingredients:

14 ounces firm tofu, cut into rectangles and pressed
2 tablespoons soy sauce
2 teaspoons arrowroot powder
1 large shallot
4 cloves garlic
1 inch ginger
3 lemongrass stalks, trimmed
1/4 cup cashews, soaked
2 red chilis, seeded
2 green chilis, seeded
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon nutmeg
1 teaspoon turmeric
2 tablespoons coconut oil
5 lime leaves
2 cinnamon sticks
1 can coconut milk
3/4 cup vegetable stock
salt, to taste
1 tablespoon brown sugar
jasmine rice or ramen noodles for serving
2 tablespoons cilantro, chopped
lime wedges

Marinate the tofu in the soy sauce and arrowroot powder. Set aside.

Combine shallot, garlic, ginger, lemongrass, cashews, chilis, and spices in a blender. Add enough water to get the mixture moving and set mixture aside.

Cook the tofu in the coconut oil until browned and drain on a paper towel.

Add the lime leaves and cinnamon to the pan and stir in the spice paste. Cook until aromatic and gradually stir in the coconut milk. and stock. Simmer for 10 minutes.

Add salt, sugar, and tofu and toss well to coat.

Serve over rice or noodles and garnish with cilantro and lime wedges.

Laksa

Ingredients:

2 red chilli peppers, seeded
juice and zest of 1 lime
1 inch ginger
3 cloves garlic
8 cashews, soaked
1 tablespoon sriracha
2 small shallots
1 tablespoon oil
1 teaspoon agave
1 cup coconut milk
1 zucchini, julienne
2 cups vegetable stock
juice of 1 lime
1 teaspoon soy sauce
salt, to taste
1 block extra firm tofu, cut into 1 inch cubes
3 cups rice noodles, cooked
1 cucumber, cut into matchsticks
1/4 cup cilantro, roughly chopped
lime wedges

In a blender, combine pepper, lime, garlic, cashews, sriracha, shallots, and oil. Blend until smooth and transfer to skillet. Cook the sauce and stir in the agave and coconut milk. When sauce simmers, add the zucchini. Allow the zucchini to cook partially and add the stock and tofu. Season with soy sauce, salt, and stir in the lime juice.

To serve, place rice noodles in a bowl and pour soup mixture over it. Garnish with cucumber, cilantro, and lime wedges.