1 Tofu Block

1 TBSP Oil

Salt & Pepper to taste

3 minced Garlic Cloves

1 Yellow Bell Pepper, chopped

1 Brown Onion, chopped

2-3 TBSP Yellow Curry Paste

1 TBSP freshly grated Ginger

6 cups stock (I used veggie)

1 (14 oz.) can Coconut Milk

Package of Rice Noodles

3 Green Onions sliced

Freshly chopped Basil & Cilantro

Lime

Press tofu, if desired. I did not. Chop tofu into cubes and season with salt & pepper. Heat a skillet on medium heat, add oil and toss in tofu. Lightly sauté for a couple of minutes

Add garlic, onion, and bell pepper. Cook until tender 3-4 minutes

Add yellow curry paste & ginger, until fragrant, 1 minute

Add top cream from coconut milk first, stir well, then add rest of coconut milk and stock to pot, scraping the bits from bottom of skillet

Bring to boil, reduce heat and cook until reduced, about 10 minutes

Place rice noodles into pot, until tender, about 5 minutes

Remove from heat, divide between bowls

Top with cilantro, green onion, basil and squeeze of lime

Enjoy!