Rice Noodles with Tofu Soup

Ingredients:

serves 4

• 7 oz / 200 g firm tofu, drained 
• vegetable or peanut oil, for deep-frying
• 1-3/4 pints / 1 litre / 4 cups vegetable stock
• 5 scallions, halved
• 1 yellow bell pepper, seeded and sliced
• 2 celery stalks, sliced
• 1 small onion, sliced thinly
• 4 kaffir lime leaves
• 2 tbsp. Thai soy sauce
• 1 tbsp. Thai green curry paste
• 6 oz / 175 g wide rice noodles, soaked and drained
• chopped fresh cilantro, to garnish

Procedures:

Using a sharp knife, cut the tofu into even cubes. Pour the oil into a wok to a depth of about 2 inches and heat. Deep-fry the tofu, in batches, until browned all over. Remove with a slotted spoon, drain on paper towels, and set aside.

Pour the stock into a pan and bring to a boil. Add the scallions, yellow bell pepper, celery, onion, lime leaves, soy sauce, and curry paste, and let simmer for 4-5 minutes. Add the noodles and the tofu and let simmer for 2-3 minutes. Ladle into warmed bowls and serve hot, topped with chopped cilantro.