Cut up a block of tofu into squares and put in in a pan with 1 Tbsp coconut oil on medium high heat. We are going to cook this until tofu is nicely browned and crispy. Turn occasionally.

In a large pot, heat up some olive oil on medium heat and add minced garlic and ginger. Cook until browned, adding water as needed to deglaze the pot.

Add 3 Tbsp of Thai red curry paste to the pot and cook for about a minute.

On high heat, Add 1 can coconut milk, 2 vegetable bullion cubes, 2 1/2 cups boiling water, and 2 Tbsp soy sauce to the pot.

Chop your red bell pepper into cubes (however big or small you want) and add it to the pot. Partially cover and reduce to a simmer for about five minutes.

Then add your choice of rice noodles to the pot (cook for however long the package instructions say). Add your bokchoy at this time as well (you can substitute this with spinach).

After your noodles are done cooking, add your crispy tofu into the pot, stir, serve, and enjoy!