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Turn the stove to medium heat, put 3 tbsp oil in the frying pan, fry the cubed tofu until it has a slight crust on each side. Set aside.
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In a food processor, put 2 tsp of oil, tomato, garlic, onion, turmeric and bell pepper, process until smooth, it is fine if there are some chunks on it.
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Use the knife handle to bruise the lemongrass.
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In a medium-size pan, saute the tomato mixture for about 5 minutes until it is fragrant and liquid evaporates.
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Add tofu, chickpea, lemongrass, cumin, lime leaves (or lime zest) salt, white pepper and broth (or water). Simmer it for 10 minutes.
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Add frozen peas, and coconut milk then simmers it for another 10 minutes.
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Serve the curry soup with extra lime juice.