Thai Red Curry Noodle Soup with Crispy Tofu

Name: Thai Red Curry Noodle Soup with Crispy Tofu
Cook time: 15 min
Total time: 15 min
Cuisine: Asian, Thai
Ingredients: 1 Tbsp (15 ml) coconut oil; 1 package (250g) extra-firm tofu, cubed; 1 tsp (5 ml) oil; 3 cloves garlic, minced; 1 thumb-sized piece of fresh ginger, peeled, minced; 3 Tbsp (15 ml) Thai red curry paste*; 2 vegetable bouillon cubes; 2.5 cups (625 mL) boiling water; 1 red bell pepper, thinly sliced, halved; 1 can (400 ml) coconut milk (we used full-fat for extra flavour); 2 Tbsp (30 ml) sodium-reduced soy sauce (sub to tamari if GF); 2 tsp (10 ml) sambal oelek (optional, or sub other mild hot sauce); 125 g (4.5 oz) instant noodles** (GF if desired); 2 small heads bok choy, ends tripped, washed (or sub other Asian greens of choice)