Red Curry Noodles

 This recipe from Pick Up Limes is great because it really only consists of one pot, plus whatever method you take to brown your tofu. Bit spicy for the kids but I loved it! Definitely enough for a few lunches too ;)

I think her recipe is for soup but mine ended up a bit thicker than that but it was fine with me!

Red Curry Noodles

Ingredients

1 Tbsp (14 g) refined coconut oil 
11.4 oz (325 g) extra firm tofu, cut into 1 cm cubes 
1 tsp (5 mL) vegetable oil 
3 cloves garlic, minced
1 Tbsp (6 g) fresh ginger, minced
3 Tbsp (45 mL) Thai red curry paste*
2 vegetable bouillon cubes
2½ cups (600 mL) boiling water
1⅔ cups (399 mL) canned full-fat coconut milk 
2 Tbsp (30 mL) sodium-reduced soy sauce 
2 tsp (10 mL) sambal oelek (optional) 
1 red bell pepper, thinly sliced 
4.4 oz (125 g) dry brown rice noodles 
2 small heads bok choy 

Method

Add the coconut oil to a large pan on medium-high heat. 

When the oil is hot, add the tofu. Try to let sit undisturbed, stirring only every few minutes. 

Continue until lightly golden and crispy on all sides.

Meanwhile, to a large pot on high heat, add the oil, garlic, and ginger. 

Let cook for 2 minutes.

Then add the red curry paste and cook for 1 minute more, stirring throughout.

To the large pot, add the bouillon cubes, boiling water, coconut milk, soy sauce, sambal, and bell pepper. 

Partially cover, and let simmer for 5 minutes.

Then add the noodles and greens and let simmer for 3 more minutes.

Serve, add the tofu, and your desired garnish.