This little bowl just bursts with coconut curry flavours. It's quick and easy to make and use your favourite stir-fry veggies or whatever veggies you have leftover in the fridge. Our version here is protein packed and makes two medium bowls.
Heat 1 tablespoon of oil in a nonstick pan over a medium heat. Add the diced tofu cubes into the pan and fry evenly on each side. Once golden brown remove from the heat and set aside on some kitchen paper.
To the pan add your selection of veggies or use a pre selected stir-fry pack if it's easier for you. Cook for 2-3 minutes and then remove from the pan.
Add another tablespoon of avocado oil to the pan and add the sliced garlic. Lightly fry for 1 minute and then add the curry powder, ground ginger and the tumeric. Stir continuously and cook the spices for 2 minutes and then add the coconut milk and bring to the boil.
Return the pre cooked veggies back into the pan and cook for a further 1-2 minutes. Taste the broth and add soy sauce and lime juice to your taste.
Remove from the heat.
In a second pan soak the vermicelli noodles in boiling water for 2-3 minutes until soft. Drain the water and split the noodles between the two bowls.
Add the veggies & coconut broth to the two bowls and top with the crispy tofu. Scatter a few cashew nuts on top of you like. You are salivating... Enjoy!