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Preheat the oven to 200°C fan
Peel the pumpkin and cut into small cubes
Toss pumpkin with oil, salt and pepper on a baking tray
Roast for about 15 minutes until it starts to soften
Pat tofu dry and grate on the coarse side of a box grater
Place grated tofu on kitchen paper and pat dry thoroughly
Remove the tray and add sliced ginger and whole garlic cloves to the pumpkin
Push everything to one side of the tray and add tofu to the other half
Drizzle tofu with soy sauce, maple syrup and olive oil, tossing to coat
Bake for another 20 minutes, stirring tofu halfway through, until golden and garlic is roasted
Cool slightly, then squeeze garlic out of skin
Add garlic, pumpkin, ginger, coconut milk, peanut butter, tahini, tamari, vegetable stock and lime juice to a blender
Blitz until completely smooth and creamy
Taste and season well
Pour sauce into a saucepan and warm gently on the hob
Cook rice noodles according to packet instructions and drain well
Divide noodles between two bowls
Ladle hot pumpkin sauce over noodles
Top with golden tofu, shredded carrots, spring onions and coriander
Finish with a drizzle of chilli oil