Cook and drain the pasta in boiling water, according to the packet instruction. Drain and then set aside. Use the same pan that you will make the curry pasta in, to cut down on washing up.
360 g farfelle pasta
In a large pan, add a splash of oil (or oil spray) and bring it up to a medium-high heat. Put the tofu chunks in the pan and sauté until golden.
1 tablespoon oil, 280 g extra-firm tofu
Chuck the onion in and cook until soft.
1 onion
Next, add the garlic, ginger and orange zest. Fry for a couple of minutes, making sure not to burn the garlic.
3 cloves garlic, 1 inch fresh ginger, 1 orange zest
Get the mushrooms in and cook until they start to release water, this should be a few minutes more.
250 g mushrooms
Add the curry paste and stir everything up and cook for another minute.
4 tablespoon madras curry paste
Pour the tomatoes and orange juice in, stir, bring to a boil then immediately reduce to a simmer.
400 g chopped tomatoes, 1 cup orange juice
Simmer for 15 minutes to cook the sauce down, season with salt and pepper. Taste and then add a bit more salt and pepper if it’s needed.
Add the peppers and tofu and cook for five more minutes, then pour the pasta in and mix it all up well. Make sure the pasta is coated in the sauce evenly. Season to taste.
2 bell peppers, Salt & Pepper
Serve it up with a bit of extra orange peel and fresh coriander on top.