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Tofu, roast pumpkin & red onion with spiced noodles

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced


  • 2 tablespoons red curry paste
  • 2 tablespoons water
  • 125ml (1/2 cup) lite coconut milk
  • 1/4 cup 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)
  • 2 tablespoons unsalted cashew nuts, roughly chopped
  • 1/2 cup loosely packed torn fresh basil leaves
  • 1/3 cup loosely packed fresh coriander leaves, extra
  • 1 small fresh red chilli, finely chopped


  • 1
    Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper.
  • 2
    Combine curry paste, water, 2 tablespoons of the coconut milk and the chopped coriander in a medium bowl. Add tofu and turn to coat.
  • 3
    Place pumpkin and onion in a single layer on a baking tray. Cook in preheated oven for 10 minutes. Lift tofu from curry paste mixture and place in a single layer on the other baking tray. Reserve curry paste mixture. Add tray of tofu to oven and cook for a further 10 minutes or until pumpkin and onion are lightly browned.
  • 4
    Meanwhile, place noodles in large heatproof bowl and cover with boiling water. Set aside for 3 minutes. Use 2 forks to gently separate noodles. Drain in a colander.
  • 5
    Place cashews in a deep large frying pan or wok and toss over high heat for 2-3 minutes or until lightly browned. Remove from pan.
  • 6
    Place noodles in pan or wok with reserved curry paste mixture, remaining coconut milk, basil, extra coriander and chilli, and toss gently over medium heat to combine. Add cashews and roasted vegetables, and toss gently to combine. Divide among serving plates, top with tofu and serve immediately.

Source: taste.com.au


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