Preheat the oven to 200°C fan. Peel your squash and cut it into small cubes so it roasts evenly. Toss it with a little oil, salt and pepper on a baking tray, then pop it into the oven for about 15 minutes, just until it starts to soften.

To prep the tofu, pat dry and grate on the course side of a box grater. Place onto kitchen paper and pat dry thoroughly, to ensure this gets as crispy as possible.

Once the squash is tender, take the tray out and add the ginger (just slice it into a few chunks) and the whole garlic cloves (skin on). Push everything to one side of the tray, then on the other half, add the tofu. Drizzle with the soy sauce, maple syrup and a little olive oil, tossing so everything's coated. Bake for another 20 minutes or so, mixing to tofu 10 mins in, until the tofu turns golden and the garlic smells sweet and roasted.

When it's all cooked and cooled slightly, squeeze the garlic out of the skin, and add to the blinder along with the squash and ginger. Add the coconut cream, peanut butter, tahini, tamari, veg stock and lime juice. Blitz until completely smooth and creamy, then taste and season well again. Pour the sauce into a saucepan and warm it through gently on the hob.

Meanwhile, cook your rice noodles according to the packet instructions and drain them well. Divide the noodles between two bowls and ladle over the hot pumpkin sauce. Top with the golden tofu, shredded carrots, greens, spring onions and finish with chilli oil.