This Vegan Thai Red Curry is made with crispy tofu, sautéd red peppers and bok choy, and rice noodles, all covered in a creamy coconut red curry sauce.
Bring 2 quarts of salted water to a boil. Add rice noodles, stirring to separate. Cook for 4-6 minutes, until noodles, are al dente. Drain and rinse noodles under cold water and set aside.
Meanwhile, make the Coconut Red Curry Sauce. Heat the coconut oil in a cast-iron skillet over medium heat. Add ginger and garlic and sauté for 3 minutes until lightly brown and fragrant. Stir in the red curry paste. Add the remaining sauce ingredients and bring to a low simmer. Simmer for 10 minutes while preparing the tofu and vegetables to allow the sauce to thicken slightly.
In a separate skillet, heat 1 tablespoon coconut oil over medium-high. Cut tofu in 1" X 1/2" pieces then cut diagonally to create triangles. Add tofu to the hot oil and sauté for about 7 minutes, flipping once, until tofu is crispy and brown on both sides. Transfer to a paper towel to let excess oil absorb.
To assemble the bowls, stir together 1/2 cup of coconut sauce and cooked rice noodles. Divide noodles evenly among 4 bowls and top with vegetables, tofu, and remaining sauce.
Serve immediately with fresh cilantro and green onions.
Serving And Storing - For best results, this red curry should be eaten shortly after it’s made. Serve over rice noodles, rice or cauliflower rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.