Ingredients
14 oz fresh tofu (3.5 oz to make paste, 10.5 oz for frying)
2 eggs (*skip for a vegan recipe)
1 dried seaweed
3.5 oz white button mushroom
3.5 oz chanterelle mushroom (or mushrooms of your choice)
0.7 dried tomatoes in olive oil
tamarind powder (or tamarind juice with salt)
4 cups almond (or other nut) milk
1 cup coconut water
rice noodle
green onion, coriander, salt, pepper, tomato, dried onion, cooking oil
Steps
Preparing
Soak seaweed with 1/2 cup of water until soft.
Use damp paper/towel to wipe the surface of white button mushrooms, remove the legs and cut each into 4.
Cut 1-1.5 cm of chanterelle mushroom legs, clean in a similar way to white button mushrooms, cut into bite-sized pieces.
Cut tomatoes into wedges.
Thinly slice shallots.
Wash and chop green onions, coriander.
Cut 10.5 oz tofus into small cubes, fry until golden.
Cooking
Paste
Blend all the following ingredients: 3.5 oz fresh tofu, 3.5 oz sliced white button mushrooms, 0.7 oz dried tomatoes in olive oil, soaked seaweed (keep the water for later), 2 eggs.
Soup
Heat 4 tbsp cooking oil over medium heat, add the thinly sliced shallots and saute until fragrant.
Add the tomatoes and stir fry briefly, set aside (if you want the rice noodles to have a more vibrant red color, use more tomatoes or add 1 tsp annatto powder and stir-fry with onions and tomatoes).
Bring the almond milk to a boil over medium heat.
CAUTION: when the water starts to bubble, lower the heat to medium, gently pour the blended paste mixture into the pot.
When the soup starts boiling again, add 1.25 cups of coconut water and 1 tsp of tamarind powder (if you don't have tamarind powder, you can substitute it with tamarind juice mixed with salt). Adjust the amount of tamarind powder and salt to your taste.
Keep the heat on medium low to allow the mixture to precipitate. This time will be a bit long, please wait patiently, don't turn on the heat on high, or it might break the paste.
When the paste has started to precipitate, pour the rest of the seaweed soaking water into the pot, add the sautéed tomatoes with all the oil and shallots, as well as the fried tofus and mushrooms. Cook on low heat for 10-15 minutes, this helps the mushrooms and fried tofus to soak up which will add more flavors to them.
Put rice noodles and onions into bowls corresponding to the serving sizes. Put tofus, chanterelle mushrooms, tomatoes in the bowls. Scoop the paste and pour the broth in. Sprinkle some fried shallots on top, serve hot.