Please allow me to not bore you with a long blog post about food and just hit you with the recipe. This one is pretty simple, super flavorful, and relies on some good pantry items I usually like to keep stocked (curry paste [any type will do - experiment with different flavors - for this one I used Panang curry paste], coconut milk, vegetable broth, brown rice noodles). I have to be honest, as usual I made this up and wrote the recipe down from memory after the fact, so would love some feedback on how it turned out for you.
PANANG CURRY NOODLES + CRISPY BAKED TOFU
INGREDIENTS: NOODLES: • 1.5 tbsp avocado oil (or whatever high heat neutral cooking oil) • 1/2 onion, sliced • 1 inch(ish) diced fresh ginger (can sub ground - start with 1/4 tsp and add as needed) • 3 garlic cloves, sliced • 1/4 kobocha squash, peeled + cubed (sub any squash like butternut or acorn, or really any veg you have on hand including frozen!) • 1-2 tbsp Panang (or red) curry paste - they're all different spice levels so be aware of that by starting on the low end and adding as needed • 1/2 cup coconut milk • not certain on how much vegetable broth I used but let’s say at least 1/4 cup, add more as needed to keep it just slightly brothy to cook noodles • 1/2 box Brown Rice Pad Thai Noodles • splash of coconut aminos and tamari to season • squeeze of lime to finish • top with cilantro and sliced green onion TOFU • 1/2 block Organic Extra Firm Tofu, pressed + cubed • whatever seasonings your heart desires on the tofu (I did turmeric, gochugaru, tamari, ginger) • optional: sprinkle about 1/2 tsp arrowroot or cornstarch over seasoned tofu and mix to lightly coat before baking for a little crisp WHAT TO DO: 1. Preheat oven to 375. Put prepped/seasoned tofu in oven for 15 minutes. After 15 mins, take out, flip each piece, then cook for another 10. 2. Meanwhile, sauté onion in oil on medium or med-low until translucent. Add in ginger and garlic. Sauté, stirring, for about a minute until fragrant, careful not to burn. 3. Add curry paste and sauté for a sec then add in squash, coconut milk, broth. Cover and simmer on low for about 12-15 minutes stirring and adding broth as needed to keep it from sticking. 4. Meanwhile soak noodles in hot water for 5 minutes until slightly soft. 5. After 12-15, add in your noodles and simmer until done, stirring regularly. I didn’t count, but liiiiike, maybe 5 more minutes. Once it cooks down it will become almost the consistency of a thick pasta sauce. 6. Season that thang with what ya got (tamari, coconut aminos, more gochugaru spice). Squeeze in 1/4 lime. Serve with cilantro and tofu. Et voila, Curry Noodles! Your heart will sing with joy! Add some green veggies on the side! Enjoy it! Slurp it up! Share it!