Plant-based khao soi with crispy dumpling wrapper strips

Preheat the oven to 375F.

Separate and stack the dumpling wrappers and slice into strips.

Toss the strips in a bowl with a little avocado oil; spread in a single layer on a parchment-lined baking tray; season with salt and pepper.

Bake 8 to 10 minutes until golden brown; watch it, as wrapper thickness changes the time.

Thinly slice the red onion, cut lime wedges, rinse and drain the bean sprouts.

Pat the tofu dry and slice into thick slabs; sear in 1 tsp avocado oil in a non-stick pan over medium heat, 2 to 3 minutes a side; set aside.

Bring a pot of water to a boil for the noodles.

In a saute pan over medium heat, cook the coconut cream a couple of minutes; add the red curry paste and cook about a minute.

Add the turmeric and curry powder and cook a couple of minutes.

Add the tofu, the coconut milk and the veggie stock; stir and bring to a boil.

Boil the noodles to package instructions, here 3 minutes.

Add the soy sauce, dark soy sauce and maple syrup; simmer on medium a few minutes.

Drain the noodles and rinse in hot water to remove excess starch so the broth does not turn goopy.

Bowl the noodles and broth; top with tofu, red onion, lime wedges, bean sprouts, cilantro and the crispy strips; optionally drizzle chili oil.