Red Curry Noodle Bowl

Directions

1. Cook Rice Noodles according to directions on bag. Drain and rinse in cool water. Leave in a bit of water so noodles do not stick together while sitting.
2. Meanwhile, heat 1 tablespoon of coconut oil in a skillet or heavy bottomed sauce pan over medium heat. Add ginger and garlic and sauté until golden and fragrant. Add Red Curry Paste and one half can Coconut Milk. Stirring, cook until curry is dissolved. Add remaining Coconut Milk, broth, soy sauce, maple syrup and lime juice. Simmer for 10 minutes to allow sauce to thicken a bit while preparing tofu.
3. Cut tofu into 1 X 1 1/2 inch slices and lay on layers of paper towel. Cover with layers of paper towel and press out water until tofu is dry. Then cut slices into triangles. In a separate large skillet add 1 tablespoon of coconut oil and heat to medium high. Add tofu to hot oil and fry (only flip once) until golden brown on each side. Drain on paper towels.
4. In same skillet, add remaining tablespoon of coconut oil and heat to medium high. Add onion and pepper slices and stir-fry until tender. Remove vegetables to plate and cover. Add Bok choy to skillet, cut side down. Cook until tender about 5 minutes.
5. Drain rice noodles and toss with 1/2 cup of hot coconut milk mixture. Divide noodles evenly among 4 bowls. Top each bowl with equal parts of tofu, vegetables and remaining sauce. Garnish with chopped cilantro and scallions. Serve immediately.
6. PHOTO CREDIT
7. Sarah McMin