1 cup coconut milk
1.5 cups vegetable stock
½ can pumpkin puree
1 stalk lemongrass
1 package super-firm tofu
1 red bell pepper
1-inch ginger, very finely chopped
Garam masala powder
2-3 tbsp light soy sauce
Salt, to taste
1 package rice noodles (vermicelli)
Chili oil, to taste
Cilantro, for garnish
In a pot over medium heat, pour coconut milk in. Smash lemongrass so the aromatics come out, and place in the milk. Add the finely chopped ginger to the pot and leave for a few minutes while the coconut milk heats up with the flavors.
In a separate pan over medium heat, place sesame oil. Take a paper towel and pat down the tofu to drain any excess water. Chop the tofu into cubes and place on the pan once the oil has heated up. The secret here is to leave the tofu to firm before flipping over so that it doesn’t break apart! While it is cooking, sprinkle salt, curry powder, and garam masala everywhere and leave it for a few minutes. Once you hear and can see the tofu searing, flip and cook on all sides, adding more of the spices as needed.
Shifting your attention back to the pot, add the pumpkin and whisk with the coconut milk. Add the vegetable broth to thin the curry out, and add the soy sauce. Chop the bell pepper and add into the broth. Once the tofu has fully cooked, throw it into the curry mixture including the remnants of the sesame oil.
In another pot, add boiling water and heat the rice noodles until tender, about 5 minutes in total. Rinse with cold water to stop it from cooking further!
To serve, place the noodles in a bowl. Pour curry on top, making sure to add the vegetables and tofu. Garnish with cilantro and chili oil and enjoy!