Asian spaghetti with smoked tofu and vegetables

Ingredients for 3 servings:

• 250g spaghetti
• 1 large onion(s), red
• 3 garlic cloves
• 200 g smoked tofu
• 1 handful of sugar snap peas
• 1 handful of Hokkaido pumpkin(s)
• ½ red pointed pepper
• 200 ml vegetable broth, Asian *
• 400 ml coconut milk
• 3 tbsp coconut oil
• 1 tbsp palm oil, red
• 1 tsp sea salt
• ½ tsp pepper, green, ground
• 1 ½ tsp coriander powder
• 1 tsp sambal oelek
• 1 tbsp lemon juice
• 1 tbsp spice paste (Thai basil-mint paste)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Dice the onions. Chop the garlic cloves. Slice the bell peppers. Dice the pumpkin. Heat the palm oil and coconut oil in a pan. Add the onions, garlic, pumpkin, bell peppers, and snow peas. Sauté everything for 7 minutes. Season with salt and pepper. Add the vegetable stock, coconut milk, and the remaining spices. Simmer for another 15 minutes. Season to taste. Meanwhile, cook the spaghetti according to the package instructions and drain. Serve the vegetable sauce with the spaghetti. * The recipe for the Asian vegetable stock can be found here: https://www.chefkoch.de/rezepte/3692671557307929/Asiatisch-gewuerzte-Gemuesebouillon.html The recipe can also be found here on my blog: https://www.vegan-cooking-with-thalija.de/archive/791/dsc00350-2