Spicy Coconut Noodle Soup with Mushrooms, Broccoli and Crispy Tofu - Good Eatings

Ingredients

• 200 g firm tofu
• 0,5 tbsp rapeseed oil
• 0,5 tbsp soy sauce
• 0,25 tsp salt
• 0,5 tbsp corn starch
• 175 g mixed mushrooms, I used portobello, shiitake, oyster and shimeji
• 200 g broccoli florets or broccolini
• 1 / 150 g brown Onion
• 5-6 cloves / 30 g Garlic
• 2 heaped tbsp / 30 g grated ginger
• 2 / 20 g red Chili
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 1 heaped tbsp peanut butter
• 1 can / 400 ml coconut milk
• 2 cups vegetable broth or water and 1 veggie stock cube
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 0,5-1 lime, juice
• 2 servings rice noodles
• Fresh coriander
• Fresh chili slices
• Toasted sesame seeds