Bowl Ingredients:
2 garlic cloves
1 yellow onion
1 inch piece of peeled fresh ginger
2 tbsp canola oil
1 to 2 tbsp green curry paste
1 teas. agave nectar
1 teas. sesame oil
1/2 teas. salt
1 teas. ground turmeric
1/2 cup plus 1 tbsp soy sauce
1 package of extra firm tofu, cut into 1/4 inch cubes
1 15-ounce can full fat coconut milk
3 cups chicken broth
8 ounces udon noodles
juice of 1 lime
1 tbsp peanut butter
Toppings:
coconut flakes
1 shallot, minced
1/2 head purple cabbage, finely shredded
1 cup dry-roasted peanuts, chopped
1 cup bean sprouts
1 cup chopped fresh cilantro
1. Using a food processor, mix the garlic, onion and ginger together until finely minced.
2. In a medium soup pot, heat 1 tbsp of canola oil over medium heat. Add the garlic, onion and ginger mixture and cook until soft and fragrant (about 3 minutes).
3. Add in the curry paste, agave, sesame oil, salt, turmeric and soy sauce and cook for another 3 minutes, stirring everything together.
4. Add in the tofu and gently toss the cues to coat them with the flavored mixture.
5. Next, pour in the coconut milk and broth. Bring the soup to a strong simmer, then turn the heat down to low and let it cook while you prepare the noodles and toppings.
6. Cook noodles per package directions. Drain noodles and toss them with the remaining tbsp of canola oil.
7. Prepare the toppings by hand or using food processor.
8. Before serving, finish the broth by whisking in the lime juice and peanut butter. Taste broth and add more curry paste or soy sauce if need be.
9. Pile noodles in the bottom of bowl and pile on toppings.
Enjoy!