Thai Curry Noodles

Serves 4 / Makes 12

INGREDIENTS:

400g (14oz) firm tofu

1 tablespoon dark or light soy sauce

1 tablespoon cornflour

For the curry noodles

200g (7oz) soba noodles
1 tablespoon coconut oil

200g (7oz) butternut squash, peeled, deseeded and cut into 2.5cm (1in) cubes

2 shallots, diced

2 tablespoons minced ginger

4 garlic cloves, crushed

3 tablespoons Thai red curry paste

240g (81⁄2oz) mixed vegetables, such as sliced red pepper, carrots, courgettes, mushrooms, broccoli florets, aubergine chunks and sugar snap peas

400g (14oz) can coconut milk

3 tablespoons dark or light soy sauce

1 teaspoon ground turmeric 300g (101⁄2oz) baby spinach 2 tablespoons lime juice
1 tablespoon Thai basil leaves

sea salt and freshly ground black pepper

METHOD:

1. Start by preparing the tofu. Cut the tofu into small 2.5cm (1in) cubes and toss with the soy sauce and cornflour to coat. Place a frying pan over a medium heat and fry the tofu until golden and crispy. Transfer to a plate and keep warm.

2. While the tofu is frying, prepare the soba noodles by soaking them in a bowl of warm water for 3 minutes. Drain and set aside.

3. Then start making the curry. Heat the coconut oil in a large saucepan over a medium heat, stir in the butternut squash, shallots, ginger and garlic and cook for 5 minutes. Add the curry paste and cook for a further minute. Stir in the mixed vegetables, coconut milk, 125ml (4fl oz) water, the soy sauce and turmeric and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

4. Finally, add the spinach and soaked noodles and simmer for about 2 minutes until the noodles are tender but still have a chewy bite. Season with salt and pepper and the lime juice. Divide between four bowls and top with the crispy tofu cubes and Thai basil leaves.