Thai Curry Soup With Crispy Tofu

• FOR THE THAI TOFU MARINADE:
• 1/4 cups Fish Sauce Or Soy Sauce
• 1/4 cups Rice Wine (mirin)
• 1 dash Rice Wine Vinegar
• 1 teaspoon Sriracha
• 1/2 whole Lime, Juiced
• 1/4 cups Brown Sugar
• 1 Small Shallot Or Onion, Minced
• 1/2 teaspoons Ginger (minced Or Grated)
• 16 ounces, fluid Extra Firm Tofu
• FOR THE THAI SOUP:
• 1-1/2 cup Water, Divided
• 1/2 Large Yellow Onion (or Whole Small), Diced
• 3 Tablespoons Yellow Curry Paste
• 2 Carrots, Sliced Into Coins
• 6 Mushrooms, Sliced
• 1/2 Red Bell Pepper, Sliced Into Chunks
• 1 cup Beef, Vegetable, Or Chicken Stock
• 1/2 Serrano Chili, Minced And Seeds Removed
• 1 can (16 Oz. Size) Coconut Milk, Well Mixed
• 1/4 cups Dry White Wine
• 10 Mussels, Fresh Or Frozen
• 3-1/2 ounces, weight Rice Noodles
• FOR THE GARNISHES:
• Lime Wedges
• 3 stalks Green Onions, diced
• 6 leaves Cilantro
• 1 Triangle Of Crispy Marinated Tofu

1. For the tofu:
2. (Note: inspired by Melissa Rae Davies' dry fry marinade method for tofu, which is the best tofu method I've ever used.)
3. Mix fish or soy sauce, wine, vinegar, siracha, lime juice, sugar, shallot and ginger in a bowl and set aside.
4. Cut tofu block in half, then slice each rectangle lengthwise into thirds so that you have six 1/2 inch-thick rectangles. Then slice each rectangle into triangles. You should have 12 tofu triangles.
5. Put tofu triangles on top of a dish towel, and cover them with another towel. Then put a heavy cast-iron pan on top of the triangles and press down gently to squeeze out moisture. Let tofu sit for about 15 minutes to drain. After draining, tofu should be slightly moist but not soaked.
6. Fry tofu (warning: this is the most laborious part of the recipe):
7. Start warming a teflon or well-seasoned cast-iron pan on medium-low heat (do not use any oil!). When pan is hot, place half of tofu triangles in the pan so that each triangle lays flat. Continually press out any excess water with a spatula (you'll hear the tofu sizzle; this is good since the water is being evaporated). Heat triangles about 15 minutes on each side, until golden brown and crispy. Depending on the size of your pan, you may need to do this in batches.
8. Pour marinade over tofu triangles and let sit for 30 minutes, tossing once.
9. For the soup:
10. Reserve 1/2 cup water and set aside. Saute onion and curry paste over medium-high heat in a large pot for 7 minutes, stirring frequently. Add splashes of reserved water if paste dries out. Add carrots, saute for another 5 minutes or so, until carrots are cooked through. Then add mushrooms and peppers. Sautee for another 5 minutes (continue to add water, bit by bit, if paste turns dry).
11. Add the remaining 1 cup water and stock and bring to a boil. Then reduce heat to medium, stir in coconut milk, white wine, and tofu marinade (after tofu has marinated). Add mussels and cover. Simmer for 5 minutes. Return to medium-high heat, then add rice noddles and cook for 3-4 minutes, until noddles are limp.
12. Garnish with lime wedges, green onions, cilantro, and marinated tofu.

ubc, ubc, vinegar, sriracha, ubc, shallot, ginger, water, yellow onion, curry, carrots, mushrooms, red bell pepper, beef, serrano chili, coconut milk, ubc, mussels, noodles, wedges, stalks green onions, cilantro

Taken from tastykitchen.com/recipes/soups/thai-curry-soup-with-crispy-tofu/ (may not work)