Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent
about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant
about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat
about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add bite-size broccoli florets (or other quick-cooking vegetables) and 1-14oz packet extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. Remove from heat and stir in 1-2 tbsp tamari/soy sauce
1 tbsp fresh lime juice (or to taste)
1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.) Topped with cashews
red chili flakes
sesame seeds
fresh basil. Served with zoodles and Lotus Foods brown rice + millet ramen