Calling All Spicy Vegans: Thai Coconut-Curry Soba Noodles with Tofu

• 6oz soba noodles
• 1 15oz package firm tofu, pressed and cut into cubes
• 1 cup frozen stir fry veggies (I used Trader Joe’s Harvest Hodgepodge which has broccoli, mushrooms, peppers and baby, onions, carrots and corn)
• 1 bell pepper or 1 cup frozen peppers
• 1 small head broccoli
• 1/2 cup coconut milk
• 1 lime, or lime juice
• 3 Tbsp. soy sauce
• 1 tablespoon vegetable or sesame oil

• 1/2 tsp. turmeric
• 3 cloves garlic
• 1-2 fresh green chilies (de-seeded if you prefer less spice) (I used 1 green de-seeded chile and it was SPICY)
• 1 thumb-size piece of fresh ginger (I was very generous with the ginger)
• 1 Tbsp. ground coriander
• 1 tsp. cumin
• 1/2 tsp. ground cardamom
• 1/4 tsp. cinnamon
• 2.5 Tbsp soy sauce
• 1 Tbsp lime juice

Directions:

1. Cook noodles according to instructions on package. If boiling dried noodles, be sure to rinse well after cooking with cold water to keep them from sticking together. Tip: The noodles will be stir-fried later, so try not to over-cook at this point. Set aside.
2. To make the curry paste, place all paste ingredients in a food processor or chopper. Process well. Alternatively, you can mince ingredients well and pound together with a pestle & mortar.
3. Using paper towels and your hands, press the tofu to remove the excess water.  Cook in a greased skillet until browned, flipping regularly.
4. Heat a wok or large frying pan over medium-high heat. Add Tbsp. oil and swirl around, then add the paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute).
5. Add a few Tbsp. of the coconut milk and stir into the paste, then add the vegetables. Stir-fry 2-3 minutes, or until the vegetables are cooked.
6.  Add the remaining coconut milk plus the soy sauce. Stir-fry everything together, then add the noodles and tofu.  Using 2 utensils, gently stir-fry the noodles, lifting and turning them as you do so. Stir-fry in this way until noodles absorb most of the coconut-curry sauce (1-2 minutes).