Spicy Coconut Curry Noodle Bowls with Crispy Tofu

Start by pressing the tofu to remove excess moisture; wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.

Cut the pressed tofu into bite-sized cubes and toss them in cornstarch, ensuring they are evenly coated.

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat and add the tofu cubes; cook until golden brown and crispy on all sides, about 10 minutes.

While the tofu is cooking, bring a pot of salted water to a boil and cook 8 ounces of rice noodles according to package instructions; drain and set aside.

In a separate saucepan, heat 1 tablespoon of vegetable oil over medium heat and add 1 tablespoon of minced garlic and 1 tablespoon of grated ginger; sauté for 1-2 minutes until fragrant.

Pour in 1 can (13.5 ounces) of coconut milk and 2 tablespoons of red curry paste, stirring to combine; let it simmer for 5 minutes.

Add 2 cups of fresh spinach and 1 cup of sliced bell peppers to the sauce, cooking until the spinach wilts and the peppers soften, about 3-4 minutes.

Toss the cooked noodles into the coconut curry sauce, mixing well to coat them evenly. Serve the noodles in bowls, topped with the crispy tofu, a sprinkle of chopped cilantro, and a squeeze of lime juice for brightness.