Thai Red Curry Noodle Bowls | Cook Smarts

Ingredients

• 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
• 2 Tbsp Soy sauce, low-sodium
• 2 Tbsp Water
• 1 Tbsp Mirin
• 1 Tbsp Honey
• 1 tsp Oil, toasted sesame
• 1/2 tsp Cornstarch
• 2 Tbsp Oil, cooking
• 1 tsp Sesame seeds, white
• 1 Bell peppers, red, thinly sliced
• 12 oz Zucchini, cubed
• 2 stalks Lemongrass, finely diced (sub 1 tsp lemongrass paste / stalk)
• 1 tsp Ginger, fresh, grated
• 1 Limes, wedges
• 1/4 cup Cilantro leaves
• 1 Tbsp Oil, cooking
• 8 oz Coleslaw mix
• 1-3 Tbsp Curry paste, red, more or less to taste
• 1 can Coconut milk, light (14 oz / 397 g)
• 4 cups Stock, any type
• 1 Tbsp Fish sauce
• 1/2 tsp Brown sugar
• 6 oz Rice noodles (use thicker Pad Thai-style noodles or thin rice vermicelli; sub ramen or soba)