ROASTED PUMPKIN & CRISPY TOFU WITH COCONUT & LIME DRESSING

INGREDIENTS

• ½ (1.3kg) butternut pumpkin, peeled, cut into rough 5cm pieces

• Cornflour, to coat

• ½ cup (125ml) coconut oil, melted

• 3 red (Asian) eschalots, thinly sliced

• 5cm piece (25g) ginger, cut into matchsticks

• 3 garlic cloves, thinly sliced

• 1 ½ tbsp sambal oelek

• 300g snake beans, trimmed, cut into 5cm lengths

• 375g packet dried rice stick noodles, cooked according to packet instructions (6-7 minutes)

• Coriander & mint leaves COCONUT & LIME DRESSING

• 1 cup (250ml) coconut cream

• 3 kaffir lime leaves, very finely shredded

• 1/4 cup (60ml) lime juice, or to taste

• 3 tsp caster sugar, or to taste

• 3 tsp fish sauce, or to taste

METHOD

1 Preheat oven to 220C fan-forced. Grease a large oven tray and line with baking paper. Place the pumpkin in a large bowl with half of the oil, season to taste and toss well to combine. Transfer to the prepared tray and roast for 3035 minutes until blackened.

2 Meanwhile, for the fried tofu, half fill a large saucepan with oil and heat to 180C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Place tofu in a large bowl and dust with cornflour, tossing gently to coat. Fry, in batches if necessary, for 2-3 minutes until crisp and lightly golden. Drain on paper towel.

Season to taste and set aside until ready to use.

3 For the coconut and lime dressing, place all ingredients in a bowl and stir to combine. Set aside.

4 Heat the remaining 60ml oil in a large wok over high heat. Add the eschalot, ginger, garlic and sambal oelek. Stir-fry for 1-2 minutes until the eschalot begins to soften. Add the beans and dressing. Bring to the boil. Season to taste and stir to combine. Once hot, add the roasted pumpkin and toss gently to combine. Divide the noodles among bowls and spoon over sauce with the vegetables. Top with fried tofu and scatter with coriander and mint leaves to serve.