Peel the ginger and garlic and chop finely. Wash and clean the vegetables. Cut spring onions into rings and carrots into sticks. Halve the tomatoes.
Wash bean spouts then put them in a sieve to allow the excess water to drip off. Dice the tofu (approx. 1 cm).
Heat up 1 tbsp coconut oil in a wok. Fry the diced tofu on each side, then remove from the wok and put aside.
Heat up the remaining coconut oil in the same wok and fry the garlic, ginger, carrots and peas.
In the meantime cook the pasta in boiling salted water until al dente. Drain.
Add the tomatoes and spring onions to the wok and cook for 2 minutes. Then stir in the coconut milk. Finaly mix with pasta and tofu. Season to taste with soy sauce and chili. Serve.
