Hello February! A new winter month has started, and it's still not cold. It's just wet and rainy, but I'm in good spirits and excited to see what February brings. There are many changes going on at work and it can be a bit draining working on multiple projects at the same time. That's why I really appreciate my quiet weekends with no plans. I guess we'll stroll to the marketplace today to see, if they have any new interesting fruit and veg and then just cook a nice dinner at home.
A vegan noodle broth is occasionally a good idea. I made this coconut broth in Thai style and it was so comforting and nice. I used some of that cute confetti coriander in it too. Here is my recipe.
200 g tofu
100 g noodles
2 garlic cloves
1 red chilli
1 cm fresh ginger
2 tbsp vegetable oil
1 tsp salt
1 tsp palm sugar
½ tsp ground cumin
½ tsp ground coriander
1 tbsp vegetable stock powder
2 bay leaves
400 ml coconut milk
1 lime's juice
Handful of fresh coriander
Chop the fennel, carrots, onion, garlic, chilli and ginger.
Start cooking onions in vegetable oil. Once they are softened, add the carrots and fennel to the pan. Once they have cooked nicely, also add the garlic, chilli and ginger and let cook for a while.
Add the seasoning and the coconut milk and let simmer.
Cube the tofu, fry it in vegetable oil and set to side.
Cook the noodles in water, cool and set to side.
Once the broth flavours have developed nicely, add the noodles and tofu to the broth and heat it through.
Serve and enjoy!