Malaysian coconut tofu laksa soup | Rich Asian noodle soup

Drain and pat the tofu dry with paper towels, then cut it into 2 cm cubes. Heat 1 tablespoon of sunflower oil in a pan and fry the tofu cubes over medium heat on all sides until golden brown and crispy (about 6-8 minutes). Remove to a plate and set aside.

Soak the rice noodles in hot water according to the package instructions (approx. 5-7 minutes), then drain, rinse with cold water, and set aside.

Heat the remaining 1 tablespoon of oil in a large pot. Add the finely grated ginger, crushed garlic, and red curry paste. Fry over medium heat for 1-2 minutes until fragrant.