• 1 block extra firm tofu

• 3 medium onions, finely chopped
• 3 tbsp ginger garlic paste
• 1/3 cup red curry paste
• 1 tsp sugar
• 1 l coconut milk
• 3 tablespoons tamari
• 1 tsp yellow miso
• 400g rice noodles
• 1 head broccoli, cut into florets
• 2 medium carrots, thinly sliced
• 1 red pepper, sliced

• 1 bunch scallions, thinly sliced
• sesame seeds

Preheat the oven to 200ºC. Cut tofu into cubes, place on a baking tray or a plate, drizzle with oil, sprinkle with salt & pepper, toss and bake for 30 minutes.

While the tofu is baking, heat oil in a pot and add onion. Fry until very soft. Add ginger garlic paste and fry to get rid of raw taste. Add the red curry paste and fry until oil separates. Add coconut milk, sugar and tamari, and bring to a boil. Turn down the heat and simmer until ready to serve.

Cook the noodles according to the package instructions. Add your vegetables when there are three minutes left in the cooking. Strain everything and add it into the sauce along with the tofu. Toss until combined, serve sprinkled with scallions and sesame seeds.