Jersey Sweet Potato & Coconut Laksa with Crispy Tofu

Preheat oven to 400°F (200°C). Toss the cubed tofu with cornstarch and a pinch of salt and pepper. Spread on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

While the tofu is baking, heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and ginger, and cook for 1 minute until fragrant.

Add the red curry paste to the pot and cook for another minute, stirring constantly, until fragrant.

Stir in the cubed sweet potato, coconut milk, vegetable broth, soy sauce (or tamari), brown sugar, and lime juice. Bring to a simmer.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potato is tender.

While the soup is simmering, cook the laksa noodles according to package directions. Drain and set aside.

Add the cooked noodles and bean sprouts to the soup. Stir to combine.

Ladle the soup into bowls. Top with the crispy tofu and chopped cilantro.

Serve immediately.