Total time: 30 minutes
-2 blocks (each 200g) firm tofu
-2 TBSP corn starch
-1/4 cup (65g) agave nectar or maple syrup
-1/2 cup (125ml) soy sauce
-1 TBSP ketchup
-4 cloves garlic
-1 small onion
-2 TBSP tomato paste
-1 TSP ground ginger
-1/2 TSP turmeric
-1 TSP ground cumin
-1/2 TSP ground coriander
-1 TSP curry powder
-a pinch of salt
-juice of 1/2 lemon
-3 spring onions
-a handful parsley or cilantro
-1 to 2 chillies (depending how spicy you want it to be)
-2 bell pepper
-250g (raw weight) vegan mie noodles (or any pasta of your choice)
-1 TBSP (sesame) oil for frying
1. Preheat the oven to 175 Celsius/350 Fahrenheit and place the tofu in a kitchen towel, press out the excess water and tear it into bite sized chunks. Toss the tofu in the corn starch and bake for 20-25 minutes whilst preparing the sauce.
2. Put all ingredients for the sauce in a blender and blend for about 1-2 minutes. Then chop up all the veggies and heat up the oil in a wok or a frying pan. Fry the veggies for 5-7 minutes, in the meantime cook your pasta in slightly salted water.
3. When the tofu and pasta are done, add everything to your wok/pan. Stir in your sauce and wash out the mixing container with 1/3 cup (80ml) water which you'll also add to the pan.
4. Heat it up for another 5-7 minutes and serve with cashews and spring onion.