I made this last night. Oh my! It was splendiferous even if I do say so myself..! It’s based on the recipe in Celia Brooks Brown’s New Vegetarian.
For 3 portions you need:
1 pack tofu, drained and cut half widthways, then in half lengthways and then into 10 triangles
2 bundles ramen noodles
1/2 butternut squash cut into 1.5cm dice
2 cups boiling water
1/4 cup light soya sauce
1 can thai coconut milk
1/2 jar thai red curry paste (about 2 tbsp)
1 red chilli
4 cloves garlic
2 tbsp ginger
2 tsp brown sugar
1 cup beansprouts
2 inch piece cucumber cut into fingers
handful corriander, roughly chopped
1/4 cup peanuts
oil for deep frying
1 tsp tumeric
Begin by frying the tofu till golden all over. Drain on kitchen paper.
Meanwhile boil the squash in the salted water for about 10 mins till tender. Drain but reserve the water.
Blend the onion, tumeric, ginger, garlic, chilli and thai paste together till smooth. Heat 2 tbsp oil in a large pan and fry out the spice paste. Add the coconut milk, reserved water and noodles and cook for about 5 mins till the noodles are cooked. Add the squash to heat through.
Divide the tofu, cucumber and beansprouts between the bowls and ladle in the noodles, squash and broth. Top with the corriander and peanuts and add a squeeze of lime juice.