1-Prep the tofu: Press the extra-firm tofu to remove excess moisture. This step is key for crispiness later.

2-Sauté aromatics: Heat 1 tablespoon oil in a large pot over medium heat. Add 1 chopped onion, 3 smashed garlic cloves, and 1 knob peeled and grated ginger. Cook until fragrant, about 3-5 minutes.

3-Bloom the spices: Stir in 1-2 tablespoons red curry paste, 1-2 tablespoons turmeric, 1 teaspoon salt, and 2 tablespoons sugar. Cook briefly, 1 minute, to release flavors.

4-Add mains and simmer: Toss in 12 baby Yukon potatoes (halved if large), 2 cans (14 oz each) coconut milk, and 3 cups vegetable broth. Simmer until potatoes are tender, 15-20 minutes.

5-Blend smooth: Let cool slightly, then blend until thick and creamy. Thin with extra broth or water if needed.

6-Fry the tofu: Cut 24 oz tofu into small pieces. Fry in oil until golden, add a spoonful of pureed soup to caramelize.

7-Serve: Ladle soup into bowls, top with crispy tofu and fresh veggies like cilantro or bell peppers. Squeeze lime if you like tang!