• In a skillet, heat 1-2 tbsp of oil (I prefer sunflower or a mild-flavored oil).
• In a blender, blend 2 chopped shallots, 2 cloves of garlic, grated, 1 inch nub of ginger, grated (1 tbsp of ginger-garlic paste alternatively), 2-3 green chilies with a little bit of water 1-2 tsp soy sauce to combine
• As shallots become translucent, add 1 tbsp curry powder. If the curry powder does not have turmeric, add 1 tsp of turmeric.  This is the curry paste.
• Now, you can add your veggies, reduce the heat and saute for a few minutes.
• Add 1 can of coconut milk and 1 can of vegetable broth and the chopped scallions and simmer. Add salt as needed.
• Right before you turn off the flame, add a bunch of spinach and stir. It will wilt down with the heat of the pot. Set aside.

To prepare soba noodles:

• In a separate pot, bring water to a boil and add soba noodles. The soba noodles won't need more than 3 minutes (check packaging instructions).  Remove from flame immediately and give a thorough rinse with cold water. This will remove the starch and prevent clumping.

To prepare the tofu:

• Cube drained tofu in large chunks. Press to remove excess water. Coat lightly with oil and sprinkle each side with chickpea flour (I  dip each side in the flour and lay it on a baking sheet).  Season with salt and bake at 350 for 20-30 minutes, turning half way until golden.