There was an unfortunate hunk of not-the-best quality firm tofu in the refrigerator and the expiration was looming. Normally I’m happy to eat a hunk of tofu, covered in shoyu and sliced scallions, but this one needed doctoring. It’s the type of tofu that gives tofu a bad reputation.

Curry and noodles were the perfect cure. I love noodles and pasta and could eat them every day. I used soba for this dish, but any Asian-style noodle will work. This is quick to make and gets flavor from red curry paste and body from coconut milk. The result is a flavorful, yellow curry broth that the noodles and tofu soak up like sponges. After a day in the refrigerator, there was hardly any liquid left but it didn’t stop me from eating leftovers. And I’m picky about leftovers – I rarely eat them, but I couldn’t resist this. The recipe is well-suited to tinkering – I can see adding different seasonal vegetables and greens – and it’s posted at We Heart Food – go make it!

• Big Curry Noodle Pot (Super Natural Cooking, p. 107)