1 lb. spaghetti or any other noodle you prefer
2 tablespoons olive oil
1 tablespoon minced or grated ginger
2 cloves garlic, minced
1 teaspoon Thai red curry paste (or more if you like spicy!)
1/2 cup carrots, julienned
1/2 cup red bell pepper, julienned
2 cans coconut milk
1 cup sliced mushrooms
1 cup extra firm tofu, cubed small
1/4 teaspoon lime zest
1/2 lime, juiced
1 tablespoon agave syrup or 1 teaspoon sugar
1-2 tablespoons mushroom soy sauce or regular soy sauce
black pepper
1 teaspoon cornstarch mixed with a little cold water
chopped cashews and sliced cucumbers for garnish
Prepare pasta according to package directions. Meanwhile heat oil in a large saucepan over medium high heat. Saute garlic and ginger for a few minutes. Add the red curry paste, carrots and red bell pepper. Saute for 3 minutes. Add coconut milk, mushrooms and tofu. Bring to a boil and then lower heat and let simmer for about 5 minutes. Add lime zest, and lime juice and agave. Then add the cornstarch/water mixture and let simmer for another 5-8 minutes. It will thicken up. Season with mushroom soy sauce and black pepper. When pasta is cooked, drain and add to the coconut curry sauce and toss well to combine. Garnish with chopped cashews and sliced cucumber.
Source of recipe: I wrote this recipe. Find more at theveganmouse.blogspot.com