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.