Directions:

• 1.

  In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.

• 2.

  Add the red curry paste and cook for another 2-3 minutes, until aromatic and the garlic and ginger are well-coated.

• 3.

  Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.

• 4.

  Once boiling, add the agave and rice noodles and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.

• 5.

  Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.

• 6.

  Stir in the lime juice and season with salt to taste.

• 7.

  Garnish with cilantro and serve immediately.

• 8.

  Enjoy!