Ingredients :

• Lustucru Curry Coquillettes (Macaroni) — The key ingredient. The pasta is seasoned directly, which prevents curry powder from just settling at the bottom of the bowl. If you can’t find them, classic macaroni with half a teaspoon of mild curry powder in the cooking water works just fine.
• Firm white tofu — Use firm tofu, not silken. Silken tofu falls apart in the pan, leaving you with a soft mush. Before cutting, pat the block dry with paper towels, pressing gently: the drier it is, the faster and more evenly it browns.
• Red cabbage — A quarter of a cabbage, no more. Slice it very thinly—if it’s too thick, it’s hard to chew raw. It provides the purple color and the crunch that contrasts with the soft pasta. The rest keeps well in the fridge wrapped in cling film.
• Lime — More fragrant and floral than lemon, it pairs perfectly with curry and cilantro. Roll it on the counter while pressing down firmly before squeezing—you’ll get nearly twice as much juice for no extra effort.