• 1 block extra firm tofu

• 2 large shallots (sub onions)
• 5 garlic cloves , minced
• 3 tablespoons grated ginger
• 1/3 cup red curry paste
• 1 tsp sugar
• 1 l coconut milk
• 3 tablespoons tamari
• 400g rice noodles
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup sliced red pepper

• 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 the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, 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.