Serves: 4
| Ingredients | Qty | Prep |
| Noodles | 4 cakes | cooked |
| Crispy tofu | 12 oz | cubed |
| Broccoli | 1 large | chopped |
| Green pepper | 1 large | chopped |
| Red onion | 1 large | chopped |
| Red curry paste | 2 tbsp | |
| Coconut milk | 15 oz can | |
| Cilantro | 1/4 cup | chopped |
| Curry powder | 1 tsp | |
| Broth | 3/4 cup | |
| Turmeric | for color | |
| Salt | to taste |
Method:
- Fry onions, cilantro stems, curry powder, turmeric and red curry paste for few minutes
- Add coconut milk, brown sugar, broth and salt
- Bring to boil, reduce heat to low and add tofu
- After 10 minutes, add broccoli, green pepper and adjust spices/salt to taste
- Once vegetables are fully cooked, toss with noodles and garnish with cilantro
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