Directions
- 1Preheat the oven to 200°C fan.
- 2Half the pumpkin and use a vegetable peeler to remove the skin.
- 3Cut the pumpkin into small cubes.
- 4Toss the pumpkin with a little olive oil, salt and pepper on a baking tray.
- 5Roast the pumpkin in the oven for about 15 minutes, until it starts to soften.
- 6Grate the firm tofu on the coarse side of a box grater and pat it dry thoroughly with kitchen paper.
- 7Take the tray out of the oven and add sliced ginger and whole garlic cloves (skin on) to the roasted pumpkin.
- 8Push the pumpkin, ginger, and garlic to one side of the tray.
- 9Add the shredded tofu to the other half of the tray.
- 10Drizzle the tofu with soy sauce, maple syrup, and a little olive oil, tossing to coat.
- 11Bake for another 20 minutes, mixing the tofu 10 minutes in, until the tofu is golden and the garlic is sweet and roasted.
- 12Once cooked and cooled slightly, squeeze the garlic out of its skin and add it to a blender along with the roasted pumpkin and ginger.
- 13Add coconut cream, peanut butter, tahini, tamari, vegetable stock, and lime juice to the blender.
- 14Blitz until completely smooth and creamy, then taste and season well.
- 15Pour the sauce into a saucepan and warm it through gently on the hob.
- 16Cook rice noodles according to package instructions and drain them well.
- 17Divide the noodles between two bowls and ladle over the hot pumpkin sauce.
- 18Top with the golden tofu, shredded carrots, greens, spring onions, and a drizzle of chilli oil.
Ingredients
- 0.5 small pumpkin
- 2 inch ginger
- 5 garlic cloves
- 200 ml coconut cream
- 350 ml vegetable stock
- 1 tbsp tamari or soy sauce
- 1.5 tbsp peanut butter
- 1 tbsp tahini
- 1 lime, juiced
- 2 nests rice noodles
- 1 handful Shredded carrots
- 1 handful chopped spring onions
- 1 handful coriander
- 1 drizzle chilli oil
- 200 g firm tofu
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 drizzle olive oil
- salt
- pepper
Equipment
knifevegetable peelerbaking traymortar and pestlebox graterkitchen paperblendersaucepanbowls
Tips
- The easiest way to prep pumpkin or squash is to half it and use a vegetable peeler to get the skin off.
- For crispy tofu, pat it dry thoroughly after grating.
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