20min · 1 serving Ingredients: • 1 tbsp avocado oil • 14 oz tofu, cubed • Salt + black pepper, to taste • 1 large shallot, finely diced • 2 cloves of garlic, minced • 3 tbsp red Thai curry paste • 1 tbsp minced ginger • 6 cups low sodium vegetable broth • 1 (13.5 oz) can full fat coconut milk • 1 tbsp reduced sodium gluten free soy sauce • 2 tsp coconut sugar • 2 bunches baby bok choy, option to chop or leave whole • 1 cup snap peas, sliced in half • 1 (14 oz) can sliced bamboo shoots, drained • 8 oz rice noodles • 5 green onions, diced • Juice of 1 lime For serving: • Finely shredded napa cabbage • Lime wedges • Fresh Cilantro Instructions: • Heat a large heavy bottom pot or dutch oven over medium heat. Add avocado oil, then add your cubed tofu. Season with sal