Red Curry over Soba Noodles

Ingredients

1 pkg organic firm tofu, pressed & cubed

1 tsp ghee

1 pkg soba noodles

2 cups cabbage, chopped

2 cups broccoli, cut into florets

1 cup snow peas

1 can bamboo shoots

1 cup large flake coconut

1 cup cilantro, chopped

Curry

3 Tbs red curry paste

2 cans light coconut milk

3 kaffir lime leaves

1 Tbs sriracha sauce

2 Tbs brown sugar

1 tsp himalayan salt

Directions

Brown tofu, 10 minutes on medium heat. Mix curry ingredients together, pour over tofu, let simmer 10-15 minutes.

Bring a large pot of water to a boil, add soba noodles and cook for 5 minutes. Add cabbage and broccoli to the water for the last 1 1/2 minutes. Drain, mix in curry sauce, bamboo shoots, coconut flakes, & snow peas. Garnish with cilantro.

I love curry dishes, so I thought I would play around with some ingredients to make my own version. This dish has all my favorite ingredients in it. Eric and I are crazy about bamboo shoots. I just got the large flake coconut and I saw it used on other food blogs, so I was eager to try it out. They just got it in at the co-op I go to, so if you can't find it just use the regular size coconut flakes.