2 tbsp canola oil
1 420g block firm tofu
1 tsp curry powder
1 tsp corn starch
1 tsp sea salt
16 ounces coconut milk
1/2 cup peanut butter
1 lime, juice only
4 cloves garlic, minced
2 tsp soy sauce
2 tsp siracha
1 head broccoli, chopped into florets
1 cup mixed sweet peppers chopped
1 tbsp minced cilantro
1 cup chopped peanuts
Ramen noodles

Directions:

Wrap tofu in a towel and put heavy pan on top for 20 minutes (to remove moisture)
Next slice tofu and cut up into bite size cubes
Toss tofu with curry & corn starch in bowl
Saute tofu 12-15 minutes in canola oil, tossing all sides until golden & crispy.
Cut up broccoli & sweet peppers & set aside
Add coconut milk, peanut butter, soy sauce, siracha, lime juice & garlic in a medium bowl and whisk until smooth. Add to pan with tofu and heat on low.
Add veggies
Boil water in medium pot and cook ramen noodles as directed on package
Place noodles in a bowl, and pour generous amounts of delicious coconut peanut tofu & veggies. Add crushed peanuts and fresh cilantro!

Enjoy!!!