Curry Laksa with Tofu

This curry laksa with tofu is perfect for those cold fall or winter days!

½ cup (100g) chopped red onions
8 cloves of garlic, peeled and roughly chopped
1½ inch piece of ginger, peeled and sliced
¼ cup lemongrass paste (or ¼ cup, 15g, chopped lemongrass)
2 tsp ground coriander
2 Thai chilis, sliced
2 TBS harissa paste
3 TBS safflower oil, divided
15 sprigs of cilantro (about 30 grams), chopped in half
5 cups (1.2 liters) vegetable stock
one 13.5 oz (400ml) lite coconut milk (use full-coconut milk if you want a creamier soup)
2 tsp curry powder
2 TBS maple syrup (or any sweetener of choice)
4 kaffir lime leaves (optional)
kosher salt, to taste
4 to 8 oz (115 to 225g) of vermicelli rice noodles
one 12-oz (340g) package of extra firm tofu, drained
2 limes, sliced

Optional Toppings:
3 cups (300g) bean sprouts
julienned or shredded carrots
microgreens
black sesame seeds
sliced peppers

View the full recipe at Healthy Nibbles & Bits →