Thai Honey Coconut Curry Bowl

Ingredients

  • 3 Tbsp. 
    Thai Curry Paste
  • 2 Tbsp. 
    BeeMaid Honey
  • 2 Tbsp. 
    Soy Sauce
  • 1 1/2 Tbsp. 
    Chili Garlic Sauce
  • 1 Tbsp. 
    Minced Ginger
  • 2 Tbsp. 
    Onion (Chopped)
  • 2 Tbsp. 
    Coconut Oil
  • 1 can 
    Coconut Milk
  • 1 tsp. 
    Vegetable Bouillon
  • 1 cup 
    Dry Rice Noodles
  • 1 cup 
    Snap Peas
  • 1 cup 
    Carrots (Thinly Sliced)
  • 1 1/2 cups 
    Red Cabbage (Thinly Sliced)
  • 14 oz 
    Firm Tofu (Cubed)
  • 1-2 Tbsp. 
    Fresh Basil Leaves (Thinly Sliced)
  • 1 tsp. 
    Salt and Pepper (To Taste)
  • 1 tsp. 
    Garlic Powder

Directions

1. Heat the coconut oil in a large saucepan or wok over medium high heat. Add in the chopped onion and ginger and allow to cook for a few minutes until the onion becomes translucent. 

2. Stir in the Thai curry paste and cook for another couple of minutes until the mixture is fragrant. Then pour in the soy sauce, BeeMaid Honey, chili garlic sauce and boullion. Once mixed, slowly pour in the coconut milk and continue to stir for a few minutes until all ingredients are combined. Lower the heat to medium and allow to simmer. 

3. While the sauce simmers, cook your dry rice noodles according to their package directions. Prep your tofu by dabbing with paper towel and cutting into into small, bite-sized cubes. Season the cubes evenly with salt, pepper and garlic powder. 

4.  In a seperate sauce pan, heat up some oil and turn to high heat. Add in your tofu cubes and cook until the edges are lightly browned. Then add in a few Tbsp of the curry sauce to the pan and let cook for an additional minute (or the curry sauce has evaporated). Remove the tofu from the pan and let set on a plate. 

5. In the same saucepan where you cooked your tofu, add in your vegetables (cabbage, peas, and carrots). Stir fry over medium high heat for 3-4 minutes until they are tender. 

6. Combine the tofu and curry sauce into the same pan and divide into individual bowls. Add a layer of the rice noodles to individual bowls and add the cooked tofu and veggie mixture on top. Garnish with basil leaves and sesame seeds.