Serve with limes wedges, cilantro, scallions chopped roasted peanuts.
4 tbsp olive oil, divided
14 oz. package firm tofu, patted dry, cut into ½” cubes
1 white onion, thinly sliced
3 cloves garlic, minced
1 piece of ginger, grated
⅓ cup red curry paste
6 cups of any type of vegetable, cut into bite-sized pieces (summer squash, eggplant, green beans, carrots, broccoli, cauliflower, mushrooms)
1 can unsweeten full fall coconut milk
2 cup broth (vegetable, chicken, beef)
8 oz. Vermicelli noodles
1. Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Cook tofu in a single layer, until both sides are golden brown, about 2 minutes per side. Transfer to a paper towel to drain oil and season with salt.
2. If using seafood or chicken, season protein with salt before cooking, cook until cooked though, remove from skillet and set aside.
3. Heat remaining 2 tbsp oil in a large pot over medium-high heat. Add onion, garlic, grated ginger, and a pinch of salt. Cook until onion is soft and is fragrant, 4 minutes.
4. Mix in curry paste, and cook stirring occasionally, until it is darker in color, 1-2 minutes, Add in vegetables and cook, tossing often until vegetables begin to soften, about 6 minutes.
5. Pour in coconut milk and broth, let simmer for 5-7 minutes, stirring occasionally. Add tofu or protein to curry and stir again to combine. Season with more salt if needed.
For the noodles:
1. Bring a large pot of water to a boil. Cook vermicelli noodles for 3 minutes or according to package directions. Strain in a colander and rinse under cold water to prevent sticking. Set aside.
2. Divide noodles into bowls and pour curry broth over noodles. Top with cilantro, scallions, and chopped peanuts. Serve with lime wedges.