Cut up all the vegetables; coarsely chop the onion, grate the ginger and finely chop the garlic and chili. Let it fry in a deep pan with some cooking oil.
2
After the vegetables has been caramelized, you have over red curry paste, soy sauce and water. Stir well. Let it simmer for 15-20 minutes.
3
While the sauce is simmering, cut the tofu into slices. Marinate the tofu with cooking oil, and add the soy sauce, sesame oil and maple syrup. Fry on both sides over medium-high heat until the tofu becomes crispy, approx. 7-8 min.
4
When the sauce is cooked, have over the coconut milk. Stir well and taste until the sauce has a round flavor.
5
Boil noodles as directed on the package.
6
Serve the dish in a deep bowl. Add the sauce first, then the noodles and tofu. Top with chopped carrot, spring onion, finely chopped coriander, chili and sesame seeds.
