Noodle Curry

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1 pound firm or extra-firm tofu, pressed and cubed

1 Tablespoon canola oil

1 Tablespoon tamari

1 small-medium kabocha squash, peeled and sliced into ½ -inch thickness

1 teaspoon canola oil

7 ounces rice noodles

1 Tablespoon oil

3 cups vegetables (broccoli florets, green beans, etc.), steamed crisp-tender or defrosted if frozen

1 shallot, minced

1 bell pepper, seeded and sliced thin

3 Tablespoons red curry paste

1 can coconut milk

½ cup water

1 Tablespoon tamarind concentrate

2 teaspoons sugar

salt to taste

Preheat oven to 450 degrees F.

Toss the tofu with the oil and tamari on a baking sheet.

Toss the squash pieces with the oil on another baking sheet. Bake both for 30 minutes or until the squash is tender.

Rehydrate the noodles in a bowl with warm water until they are pliable. Drain when done.

Heat the oil in a wok or large pot on high. Add the vegetables, shallot and pepper. Stir-fry for a few minutes.

Move the vegetables to the side and add the curry paste to the middle of the wok. Cook the paste for a minute, stirring, and then mix with the vegetables.

In a small bowl, mix the coconut milk, water, tamarind and sugar. Pour into the wok and mix well with the vegetables. Add the noodles to the wok and mix well. Bring the broth to a boil and simmer for a few minutes or until the noodles are tender.

Once the tofu and squash are done, chop and add them to the dish. You can mix the whole thing together or just use the tofu and squash as toppers on the dish.