Name: Tofu, roast pumpkin & red onion with spiced noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 56.00 gm red curry paste; 40.00 gm water; 125ml (1/2 cup) lite coconut milk; 62.50 ml loosely packed chopped fresh coriander; 1 300g pkt firm tofu, drained, cut into 3cm cubes; 350g jap pumpkin, deseeded, peeled, cut into 4cm pieces; 1 large red onion, halved, each half cut into thin wedges; 2 450g pkts Golden Thai noodles (Bamboo Pot brand); 40.00 ml unsalted cashew nuts, roughly chopped; 125.00 ml loosely packed torn fresh basil leaves; 82.50 ml loosely packed fresh coriander leaves, extra; 1 small fresh red chilli, finely chopped

Tofu, roast pumpkin & red onion with spiced noodles

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Ingredients:

56.00 gm red curry paste
40.00 gm water
125ml (1/2 cup) lite coconut milk
62.50 ml loosely packed chopped fresh coriander
1 300g pkt firm tofu, drained, cut into 3cm cubes
350g jap pumpkin, deseeded, peeled, cut into 4cm pieces
1 large red onion, halved, each half cut into thin wedges
2 450g pkts Golden Thai noodles (Bamboo Pot brand)
40.00 ml unsalted cashew nuts, roughly chopped
125.00 ml loosely packed torn fresh basil leaves
82.50 ml loosely packed fresh coriander leaves, extra
1 small fresh red chilli, finely chopped

Instructions:

Preheat your oven to a toasty 220°C and prepare 2 baking trays with non-stick paper.
In a medium bowl, mix together the curry paste, water, 2 tablespoons of coconut milk, and chopped coriander. Then add tofu and toss to coat evenly.
Spread out the pumpkin and onion on a baking tray and bake in a preheated oven for 10 minutes. Place the tofu on another baking tray and cook it alongside the pumpkin and onion for a further 10 minutes or until everything is lightly browned. Keep the curry paste mixture for later.
Place noodles in a large heatproof bowl and cover with boiling water. Allow to sit for 3 minutes, then use 2 forks to gently separate the noodles before draining in a colander.
In a spacious frying pan or wok, sauté cashews over high heat for 2-3 minutes until they are lightly browned before removing them.
Combine noodles with curry paste mixture, coconut milk, basil, coriander, and chili in a pan or wok over medium heat. Add cashews and roasted vegetables, gently toss to combine. Serve on plates, top with tofu, and enjoy right away.

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