Coconut Butternut Curry Udon with Crispy Tofu

Ingredients

1. 1

   Peel and deseed the butternut squash.

2. 2

   Cut the squash into 1cm cubes. Mince the garlic and grate the ginger - no need to peel it.

3. 3

   Heat a large pot over a medium heat, add oil, then the onion, ginger and garlic and saute for 2 minutes, stirring often. Add the squash, season with salt, pepper and curry powder and stir to coat, then cover and cook for 4 minutes, stirring occasionally. Pour in the coconut milk, peanut butter and stock, bring to a gentle boil, then lower the heat, cover and simmer for 15 minutes until the squash is fork tender.

4. 4

   While the soup simmers, drain and pat the tofu dry and cut into 2cm cubes. Heat a drizzle of oil in a skillet over medium-high, add the tofu and fry for 3-4 minutes until browning. Add the soy sauce, sesame seeds and desiccated coconut if using, fry for another minute, then take off the heat.

5. 5

   Blend the soup smooth with a stick blender (or in a jug blender, returning it to the pot). Taste and adjust with more curry powder, salt or a little sweetness, and cook a few minutes more over a medium heat.

6. 6

   Cook the udon noodles to packet instructions.

7. 7

   Ladle the soup into bowls, add the noodles and top with the tofu. Finish with more sesame seeds, coconut, fresh chilli and coriander.