CURRIED BUTTERNUT SQUASH NOODLES WITH CRISPY TOFU

Name: CURRIED BUTTERNUT SQUASH NOODLES WITH CRISPY TOFU
Ingredients: 2 cups cubed butternut squash; ½ onion - cut in half; 4 garlic cloves; 2 tsp curry powder; 1 tsp turmeric; 1 tsp cumin; juice from 1 lime; 1 tbsp soy sauce; 1 ½ cups vegetable broth; ¼ cup cashew butter (can sub 2-3 tablespoon of cashews or ¼ cup tahini or ¼ cup coconut cream); 1 block extra firm tofu - cut into triangles (I lightly pressed mine to get rid of liquid); 1 tbsp oil; 1 tbsp arrowroot starch; pinch pepper; 1 tsp garlic powder; + 1 packed cooked noodles of choice (I used udon noodles + ½ cup fresh chopped mint (or sub your favorite herb))