METHOD:

Preheat the oven to 200C.

If using rice noodles that need soaking do so first, if using quick boiling noodles wait until the other elements are finished before cooking.

Drain the water from the tofu and press it gently to squeeze out excess liquid. Place it onto a clean tea towel and wrap the towel around all the sides. Press and squeeze gently to soak up more excess water. Cut it into 1,5 cm wide cubes and then lay it flat. Take your tea towel ones more and lay it over the tofu, pressing down gently for one last soak up of excess water.

Place the cubed tofu in mixing bowl and drizzle over the oil and soy sauce. Season with salt and toss to coat. Sprinkle over the corn starch and toss to coat once more. Spread onto a lined oven tray in a single layer and bake in the oven for 30 minutes, flipping them over at 20 minutes.

While the tofu cooks prep your veggies. Cut the broccoli into bite sized florets/pieces. Clean the mushrooms with some kitchen roll if needed. Remove the tough stems from the shiitake and slice them. Cut the part that connects the shimeji and oyster mushrooms at the bottom and separate them. Tear any large oyster mushrooms in half or thirds. Cut off any grubby looking part of the portobello stem and then half it before slicing into bite size. IOf using other mushrooms prepare them accordingly.

Heat a pan over medium heat with a drizzle of oil. Once hot add your broccoli and mushrooms to stir fry for a few minutes, just until they are semi cooked and then take them off the heat and set aside.

While you keep an eye on the veggies and stir every so often start prepping the aromatics for the soup. Finely chop the onion and chili pepper. Peel and grate the ginger and mince the garlic.

Heat a little bit of oil in a pot. Once hot saute your onion for a few minutes, until it softens and turns slightly translucent. Add the chili, ginger and garlic and saute for another minute, until fragrant. Stir through the ground coriander and then add the tomato paste and peanut butter. Use a wooden spoon to combine and cook for a couple of minutes as you do so to cook away any raw tomato flavour.

Pour in the coconut milk and vegetable broth or water. Crumble in the stock cube if you’re using water. Use a whisk to dissolve everything and bring to a boil. Turn down to a simmer and add your veggies to the soup. Simmer for 3-4 minutes.

If using quick boiling noodles prepare them while you wait for the soup.

Once the broccoli is tender finish the soup with sesame oil and lime juice. Serve in bowls adding the noodles first followed by the spicy coconut soup and veggies. Top with the crispy tofu and any garnishes you like such as coriander, sliced chili pepper and toasted sesame seeds.