Yellow Curry Carrot Noodles

Peel and mince the shallot. Peel and mince or grate the ginger. Mince the garlic. Pick the cilantro leaves from the stems. Trim a half inch off the broccolini stems and cut in half lengthwise. Peel the carrots into ribbons.

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tofu, Korean black garlic seasoning, ½ tsp salt, and a pinch of pepper. Toss to evenly coat. Cook, stirring occasionally, until browned and crispy, about 4 to 6 minutes. Transfer black garlic tofu to a plate.

Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced shallot, minced ginger, minced garlic, and yellow curry paste. Cook until fragrant, stirring frequently, about 1 to 2 minutes.

Add 1 cup water, both cans of coconut milk, carrot ribbons, and the edamame to the saucepan. Bring the curry to a boil and then reduce heat to low. Simmer until you’re ready to serve.

Return the large nonstick skillet to medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the broccolini and a pinch of salt and pepper. Cook until browned and crisp in places, about 8 to 10 minutes.

Halve the lime and add the juice from half to the curry. Cut the remaining lime half into wedges. Divide the yellow curry carrot noodles between deep bowls. Top with black garlic tofu, seared broccolini, and chopped cilantro. Serve with lime wedges and dig in!