Thai Tofu Ramen in Coconut Curry

In a pot of boiling water, add rice noodles and cook for 3 minutes, then drain and set aside.

In a sauté pan, add tofu cubes and spices to brown.

In a large pot, heat 3 tablespoons of water, add chopped onion, and sauté.

Next, add coconut milk and spices including chili powder, turmeric, ginger, and garlic, then bring to a boil.

Reduce heat to simmer, add the browned tofu and sweet potatoes or vegetables of choice, and cook for 5 more minutes.

Taste and add any other spices if needed, then cook for another 10 minutes to thicken.

To serve, add the cooked noodles to the bottom of a bowl, ladle the curry over the top, and garnish with fresh cilantro, bean sprouts, chili, and a squeeze of lime.