prep ahead
Ingredients
lentils
- 2 C dried green or brown lentils
- 3 C water
- ½ teaspoon sea salt
jasmine rice
- 1 C jasmine rice
- 200 ml water
crispy baked tofu
- 1 x 350 g brick firm tofu
- ½ teaspoon sea salt
- 1 tablespoon cornstarch
roasted kabocha squash
- 1 x 3lbs kabocha / buttercup squash
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
lentils
- Rinse lentils well under warm water. Place in a large saucepan and cover with water. It should be just about 1-inch above the lentils. Bring to a boil. Then lower heat, cover, and simmer until tender, about 20 minutes. Drain any excess water if there is any in the saucepan once cooked.
jasmine rice
- Make in a rice cooker for best results. Water and cook time may vary.
crispy baked tofu
- Preheat oven to 425°F.
- Cut brick of tofu into small ½-inch cubes.
- In a bowl toss the tofu cubes with sea salt and cornstarch until well coated. Lay out onto a parchment lined baking sheet. Bake for 25 minutes until crispy.
roasted kabocha squash
- Preheat oven to 425°F.
- Halve the kabocha squash. You can keep the skin on. It gets very tender and is edible! Remove the inside seeds and discard.
- Slice into pieces and places on a large baking sheet. Coat with olive oil, sea salt, and ground pepper. Use your hands to generously coat all the pieces on both sides.
- Bake for 20 minutes until tender and golden brown.
- You’ll reserve 6 whole slices and 1 cup diced for the thai curry noodles & tofu dish. Another ½ cup diced for the dipping sauce for the chickpea fritters, and 2 cups diced for the kabocha squash soup.
