Tofu Khao Soi

Method

1. To prepare the tofu, heat the oven to 200'c. Rub some of the canola oil on the tofu and place onto a lined baking tray and roast in the oven for 30mins, flipping the tofu after 15mins. for the last 10mins, use the grill to brown the outside of the tofu, flipping once after five minutes.
2. To make the curry sauce, combine the red curry paste, onion, garlic, ginger, cumin, coriander, nutmeg, turmeric and white pepper in a food processor and blend into a paste.
3. Add the remaining canola oil to a hot wok or saucepan and fry the paste for 5 mins on a high heat until the colour deepens and it becomes fragrant. Then add the lime leaves and the curry powder.
4. After a few minutes, reduce the heat and add half of the coconut milk and stir to incorporate the spice paste. Once well mixed, add the rest of the coconut milk, and the coconut cream and stir to combine.
5. Next, add the stock to the mixture and bring to the boil for 5 to 10mins until the sauce thickens slightly. Then add the soy sauce, rice vinegar, mushroom sauce and sugar to season. Add more or less of these ingredients to suit your taste and allow to simmer on a low heat while preparing the noodles.
6. In a saucepan of lightly salted boiling water, cook the noodles until soft, then, place a portion into bowls. Next, ladle in enough of the curry sauce to just cover the noodles.
7. Returning to the roasted tofu, cut slices of about half a centimetre thickness and arrange in the noodle bowls. Follow with the pickled cabbage, peanuts and crispy fried noodles.
8. Serve the Khao Soi with Lime wedges and chilli paste.