Peanut Soba Noodles with Extra Vegetables

Peanut Soba Noodles with Extra Vegetables
Serves 6

10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts

Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water

Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.

Sichuan Beef Noodle Soup

Sichuan Beef Noodle Soup
Makes 8 to 10 servings

3 pounds boneless beef stew, cubed
vegetable oil
1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
1 small head garlic cloves, coarsely chopped
1 large chopped onion
3 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
8 green onions, whites and greens divided
1/2 cup (or more)
salt
6 whole star anise
2 1/2 tablespoons sugar
1/2 tablespoon Sichuan peppercorns
Pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
1 medium bok choy, prepped
Chopped fresh cilantro (for garnish)
Bean sprouts

Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.
Heat 1/4 cup oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.
Meanwhile, cook noodles according to package directions. Drain well.
Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro.

Pork and Mustard Greens Soup with Soba

Pork and Mustard Greens Soup with Soba
Serves 4

1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Mix it all and serve.

Noodles with Lamb and Cumin

Noodles with Lamb and Cumin
Serves 4

1 lbs fresh noodles
3 shallots, chopped
3 garlic cloves, minced
3 tsp ginger, minced
3 tsp chili flakes or minced fresh chilies
1.5 lbs lamb, sliced
3-4 Tbs cumin, toasted
8oz eggplant, cubed
12oz asian greens, chopped
2 Tbs hsao sing wine
3 Tbs soy sauce
1 tsp sugar
1/3c chicken stock
3 scallions, chopped
Lots of cilantro and sichuan pepper. Slurry.

Mix lamb with cumin, let sit. If not very thin-sliced, brown in a pan over very high heat.
Stir-fry the shallot, ginger, garlic, and chili for a minute. Add eggplant and cook for a few minutes. Add the greens and lamb and cook until starting to wilt.
Add the sauce ingredients and noodles and cook until everything is done. Add some slurry if it needs tightening. Finish with scallion and plenty of cilantro and sichuan peppercorns.

Peanut Noodles with Pork and Shredded Vegetables

Peanut Noodles with Pork and Shredded Vegetables
Serves 4

10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.

Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.

In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.

Har Cheong Fun (Shrimp Rice Noodle Rolls)

Har Cheong Fun (Shrimp Rice Noodle Rolls)
Serves 2
Basically, this is impossible to make properly. Welcome to the land of messy rolls and burned fingertips.

1 16-oz. package of rice noodle sheets (DO NOT REFRIGERATE! Best to make these the same day you buy them, or else they'll start drying out and break into pieces as you try to handle them)
1 lb. medium shrimp, shelled & deveined
1/8 tsp. white pepper
1/8 tsp. sugar
1/4 tsp. salt
1 tsp. cornstarch
1/2 tsp. sesame oil

Sauce:
1/3 cup light soy sauce
1 Tbs cup water
1 tsp sesame oil
2 tsp sugar
Toasted white sesame seeds
Fresh cilantro, chopped
Chinese sweet mustard
Asian chili sauce

1. Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.
2. If shrimp is large, cut into halves or thirds (approx. 1" sections). Marinate in white pepper, sugar, salt, cornstarch & sesame oil for at least 15 minutes (cover & refrigerate if marinating longer, until ready to use).
3. Oil the bottom and sides of 2 heatproof medium glass casseroles.
4. Line a single row of shrimp down the middle of each rice noodle sheet and roll the sheet over to make a roll (make sense?). Place 3-4 rolls in a single layer in each casserole dish.
5. Steam over high heat for about 5-10 minutes, or until shrimp is just cooked through.
6. In the meantime, prepare the sauce by mixing together light soy, water, sesame oil & sugar.
7. Remove shrimp rolls to serving plate and pour soy sauce mixture over the rolls. Garnish with cilantro and serve with Chinese sweet mustard and the Chinese or Asian chili sauce of your choice on the side.

Red Curry Noodles

Red Curry Noodles
Serves 6

1 lbs spaghetti or Chinese egg noodles, cooked
2 clove garlic
1 Tbs ginger
2 thai chile, minced
3 chopped shallot
3 Tbs red curry paste
1 red pepper, batons
1 smaller Napa cabbage, sliced
Handful broccoli or other veg
1 pack tofu, squares
2 Tbs fish sauce, 1 Tbs soy
1 Tbs sugar
juice of 2 lime
1/3 cup peanut butter
1 can coconut milk or (healthier) 1 can chicken stock
scallion, cilantro, chilies, peanuts

Cook noodles
Mix PB, milk/stock, soy sauce, fish sauce, lime juice, and sugar, set aside.
Stir-fry shallot, garlic, ginger, chile, for minute. Add curry paste and cook another minute. Add red pepper and hard veg and cook for 2 minutes. Add napa and cook until wilted down mostly. Thicken with some cornstarch if using stock.
Mix everything together, heat through, and serve with garnishes.

Khao Soi

Khao Soi
Serves 4-6

1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil

First, cook the noodles until just underdone a bit.

In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.

Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.

Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.

Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.

Burmese Chicken Coconut Noodle Soup

Burmese Chicken Coconut Noodle Soup
Ohn No Khauk Swe
6 to 8 servings

3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons minced ginger
2 teaspoons ground turmeric
~2 pounds boneless chicken, cubed
1 large onion, chopped
2 teaspoons ground paprika
1 can coconut milk
4 cups chicken stock
1/2 cup garbanzo or lima bean flour whisked into 1/2 cup warm water to make a
smooth, runny paste
1 pound dried thin Chinese egg noodles, or any other noodle, cooked
Juice of 2 limes

Garnishes
6 hard-boiled eggs, peeled sliced
Slices chile, scallion, cilantro, etc

1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and
turmeric. Add the chicken and mix well. Set aside.

2. In a medium heavy-bottomed pot or Dutch oven, cook the onions until soft and
translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well
coated.

3. Add the chicken and raise the heat to medium-high. Stir and cook until the
chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and
bring to a gentle boil, stirring constantly to prevent the mixture from
curdling. Reduce the heat to medium-low, cover, and simmer gently for 20
minutes.

4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over
medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes.
Adjust the consistency with more stock for a thinner gravy or more garbanzo
bean flour for a thicker gravy.

5. Mix in the noodles and serve. Garnish with eggs, chilies, onions, cilantro,
limes, and fish sauce as desired.

Bibimbap Soba Stir Fry

Bibimbap Soba Stir Fry
Serves 4-6

1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked

Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar

1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped

If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.

Cold Peanut Noodles with Chicken

Cold Peanut Noodles with Chicken
Serves 6-8

1 pound fresh Chinese egg noodles or spagetti/bucatini
1 teaspoon sesame oil
2-3 smaller chicken breasts
1 red bell pepper, cut into strips
1 cucumber, cut into matchsticks
~1.5 lbs blanched broccoli, snap peas, snow peas, edamame, etc
3 scallions, chopped
1 red chile, chopped

Sauce
1/3 cup peanut butter
2 tablespoons oil
1 clove garlic, minced
2 tsp ginger, minced
2 tablespoons sesame oil
1/4 tsp black pepper
1 tablespoon honey or sugar
2 tablespoons soy sauce
2 tsp fish sauce
2 tablespoons red wine vinegar
1/4 cup water, to achieve good consistency
3-4 tablespoons chili bean paste or sriracha
Small handfull cilantro, chopped if mixing by hand

Make sauce, adding water as needed, in a blender or using a whisk; chill.
Poach the chicken, let cool, and shred.
Cook pasta - blanch veg during pasta cooking process in the water. Drain the pasta, rinsing

well, and then mix with some sesame oil.
Mix everything together and fridgerate at least 30 minutes.

Soto Ayam (Indonesian Chicken Noodle Soup)

Soto Ayam (Indonesian Chicken Noodle Soup)
Serves 6-8

Soup:
2 lbs chicken thighs, whole
6 cups water, at least
1/2 red onion, sliced
8-12 oz vermicelli or rice sticks, etc.
2 star anise
1 tsp allspice
1 tsp cinnamon
1 can coconut milk
2 small potatoes, cubed
1.5 cups bean sprouts
1 small napa cabbage, thin sliced.
Juice and rind of 1 lime

Spice Paste:
1 tsp pepper
1 tsp corander
1/2 tsp cumin
1/4c macadamia, walnuts, almonds
1/2 red onion
4 cloved garlic
1 inch minced ginger
2 tsp tumeric

Start by boiling the chicken and onion in the water. Once the chicken is cooked, remove, remove skin and bones, and shred the chicken. Keep the soup.
Grind the spice paste and reserve.
Cook the noodles.

In a side pan, fry the spice paste and lime rind with some oil for a few minutes, until it smells very good. Bring the soup to a boil and mix the paste in. Also add the spices for the soup. Add the potatoes, and cook until they are almost done - maybe 10 minutes.

Mix in the chicken, cabbage, and coconut milk, and bring back to a boil, adding water or chicken stock if it looks like there won't be enough once the noodles are added back in.

Once the cabbage is done wilting and cooking, add in the noodles, heat through, and finish with lime juice, fried shallots, sriracha, cilantro, scallion, etc.

Dan Dan Noodles (Dan Dan Mein)

Dan Dan Noodles (Dan Dan Mein)
Serves 4-6

1lb ground pork
3T soy sauce
3T rice wine
Pepper

1lb Chinese wheat noodles
vegetable oil plus extra for the noodles
1 packet/knot Sichuan preserved vegetable
1 small onion, chopped
2 Tbl of Sichuan / Szechuan pepper (add more if you like it hot)
3T Chinese rice wine
4T soy sauce
1T peanut butter
1T dark soy sauce
3T red chilli oil
2 tsps brown rice vinegar or balsamic
1 can chicken stock (or less)
1T sugar
1 lbs chopped choy sum etc.
Sliced scallions and red chili

Mix the top ingredients and marinate at least 30min. Meanwhile, drain the Tianjin preserved veg. Cut into small strips. Cook noodles and mix with oil to keep from clumping.

In a wok, heat oil and stir-fry preserved veg and onion for a few minutes. Add pork and cook until no longer raw. Add the rice wine and cook for a further minute. Add the remaining ingredients and bring to a boil. Simmer for 5 minutes to develop the flavours.

Mix with noodles and garnish.

Soba Noodles with Sichuan Stuff

Soba Noodles with Sichuan Stuff
Serves 6

12oz soba, cooked
1.5 lbs stew beef, cubed
1 small onion, minced
3 cloves garlic, minced
ginger, minced
1 Tbs sichuan peppercorns
1 Tbs chile bean paste
4 cups beef stock
1/4 soy sauce
2 Tbs oyster sauce
1 bok choy, cut up

Cook down the garlic, ginger, and onions with some chile bean paste and peppercorns. Once softened, add beef and brown.
Add stock, soy sauce, and oyster sauce and simmer 1 hour, or until beef is good.
Add bok choy and cook until the whole thing is done. Add soba and serve.

Mahogany Fire! Fire! Noodles

Mahogany Fire! Fire! Noodles
Serves 4

40 small, red Thai chilies
10 cloves of garlic (1 headish)
2 cherry tomatoes (optional)
1 pound fresh rice noodles
1 tablespoon canola oil
6 boneless, skinless chicken thighs, small strips
2 tablespoons fish sauce
1½ tablespoons kecap manis
1 tablespoon oyster sauce
1 can bamboo shoot strips, drained
1 bunch Thai basil, washed and stemmed
4 cups greens, washed and stemmed (1 spinach etc)
Scallion, cilantro

1. Wash and stem the chilies. Then place all of them, along with the
peeled cloves of garlic into a food processor or blender. Since these
ingredients are so dry, I threw in a couple of cherry tomatoes to make
blending a little easier. Blend to a smooth paste.

2. Cook noodles

3. Place all of your ingredients within easy reach of your wok. Turn your
vent on. You may want to open a window as well.

4. Get the wok piping hot, then add your oil, followed by the scary red
chili paste. Stir fry this for about 30 seconds, then add the chicken and
toss until it is no longer pink, about 4-5 minutes. Add the fish sauce.
Now add the noodles and stir fry for about a minute, making sure the
chili sauce is well mixed in. Add the soy sauce, oyster sauce, bamboo
shoots, pea leaves, and Thai basil and stir fry for another minute or two
until all ingredients are mixed well and the pea leaves and basil have
wilted slightly.

Tom Yum Noodle Soup

Tom Yum Noodle Soup
Serves 6-8

1 package of dry flat thin rice noodles
1 can coconut milk
6 cups chicken broth
6 tablespoons tom yum paste
3 garlic cloves, minced
1" knob ginger, julienned
1 lbs meat/tofu
2 tablespoons fish sauce
2 tablespoons sriracha
2 medium broccoli crowns
Scallions, cilantro, sliced chilies

Cook the noodles, drain.
Heat oil the same pan and add garlic and ginger. Cook until fragrant. Add
meat and sriracha and tom yum paste and stir fry for a few minutes until
both sides of chicken are golden brown.
Add the coconut milk, chicken broth, and fish sauce and bring to a boil.
Cover and simmer until chicken is cooked through. Taste and add more fish
sauce to taste.
Mix everything together, let heat for a minute to integrate and cook the
broccoli, and serve with toppings.

Lion's Head Meatball Soup

Lion's Head Meatball Soup
Serves 4-6

Meatballs:
<2 lb. ground pork
1 egg
1 Tbsp. cornstarch
1/3 cups shiitake mushrooms, chopped very fine
1-2 Tbsp. ginger, minced
2 tsp. sesame oil
2 Tbsp. oyster sauce
2 green onions, minced
1 tsp. white pepper
1 tsp. salt
1 Tbsp. Chinese cooking wine or dry sherry
1 chile, minced
sichuan peppercorn

Combine all ingredients. Form into smallish meatballs and set aside.

Soup:
2 qt. water or broth (1 each)
1 small napa cabbage, slivered
1/2 red onion, in thin slivers
2 green onions, sliced into rounds for garnish
1 Tbsp. light vinegar
2 Tbsp. Soy sauce
1-2 tsp. dashi granules
8oz fresh noodles
Cilantro

Bring the water or broth to a boil and add the dashi granules to make a
flavorful broth. Add the meatballs gently so that they don't break apart
or stick to the bottom of the pot and simmer them for 8-10 minutes
(smaller meatballs need less time).
Add the red onion and leafy greens and simmer for 2-3 more minutes until
the greens are just cooked. Add the vinegar, soy, and noodles and adjust
the seasoning with more salt, if necessary. Garnish with green onions and
serve.

Mee Sa-pam

Noodles with Pork and Kale (Mee Sa-pam)
6-8

16 oz Rice Noodles
4 tablespoons Fish Sauce
2 tablespoons brown sugar
4 tablespoons ketchup
2 tablespoon soy sauce
Juice of 1 lime
oil
2 tablespoon minced ginger
2 tablespoon minced garlic
2 shallots chopped
2 chilies chopped
2 lb pork loin, thinly sliced
1 small bunch kale, cut into thin strips
2 tablespoons toasted sesame seeds
Scallions

1. Cook rice noodles.
2. In a small bowl mix together Fish Sauce, brown sugar, ketchup, soy
sauce, and lime juice. Set aside.
3. Add oil to a large skillet and heat over a medium high heat. Add
ginger and garlic. Cook one minute or until fragrant. Add pork and
stir-fry until just cooked (meat will turn opaque).
4. Add reserved Fish Sauce mixture to meat and combine. Cook one minute.
Drain noodles and add to meat. Stir-fry noodles until covered with sauce
and just tender.
5. Add kale. Stir-fry until it turns dark green and is combined with
ingredients. Sprinkle with sesame seeds if desired. Serve immediately.

Bo Kho

Bo Kho
Serves 6-8

2 lb beef stew meat
1 tblsp annatto seeds
1/2 cup all-purpose flour
2 stalks lemongrass, bruised
2-inch knob ginger, cut into big slices
2 shallots, minced
2 teaspoons sriracha
1 Stick of cinnamon
3 Star anise
1 Bay leaf
2 tsp Chinese 5-spice powder
2 tsp Curry Powder
3 tblsp Fish sauce
2 tsp salt
4c Beef broth
6-oz can tomato paste
2 carrots, cut into 2-inch chunks
3 potatoes cut into 2 -inch chunks
1/2 lbs mustard greens, chopped
1 cup pearl onions, or 1 large onion, cut into 2 inch chunks
1lbs noodles

In a large pot on high heat, add 1 tblsp of annatto seeds to 1 tblsp
olive oil. The seeds will start releasing their color. Sprinkle about 1/2
cup flour over the beef, making sure to coat each piece. Pan-fry the beef
until each side is brown. When the beef is all browned, add any remaining
flour to the pot. It'll help thicken the stew.

Add two bruised lemongrass stalks, ginger slices, cinnamon, and star
anise pods. Also add bay leaf, 5-spice powder, Curry Powder, Fish Sauce,
salt, and tomato paste.

Add stock, and when it boils turn the heat down to medium and let simmer
for an hour. Skim the fat.

Add the vegetables after the stew has been simmering for at least an
hour. Taste and add fish sauce or salt if necessary. Turn the heat down
to medium-low and let it simmer for another half hour.
Serve with noodles

Butternut and Tofu Laksa

Butternut and Tofu Laksa
Serves 6

2c water
1 small butternut, cubed
1 brick tofu, cubed
8oz shrimp
1 can coconut milk
4T soy sauce
1 tomato, chopped
cilantro, mint, sprouts, scallions
1lbs noodles - spagetti etc.

4 chiles, sliced
3 cloves garlic, minced
2" ginger, minced
1 small onion, chopped
1t Tumeric
2 lemongrass, chopped
Juice of 1/2 lime


Puree the latter ingredients into a spice paste and set aside.
Boil squash and set aside. Keep the water.
Fry the tofu and set aside.

Fry the spice paste in oil, 2 minutes. Add the coconut milk, tomato, tofu, and soy. Simmer 10 minutes.

Mix everything together and finish with herbs and extra 1/2 of the lime.