Red Coconut Curry Stir Fry

1/4 cup

pineapple

1/4 cup

broccoli florets

1/4 cup

shredded carrots

1/4 cup

extra firm tofu

1 tbsp

coconut oil

2 tbsp

Big Tree Farms Organic Original Coco Aminos

1 tbsp

Big Tree Farms ROC Golden Coconut Sugar

2 tsp

red curry paste

2 tbsp

full fat coconut milk

1 clove

minced garlic

a pinch

of salt

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First, we’ll start by prepping everything that will go into the stir fry. Dice ¼ cup each of pineapple, broccoli florets, shredded carrot, and extra firm tofu.
Cook 1 serving of rice noodles. Drain and set aside for the stir fry.
Lastly, whisk together the best part, aka the SAUCE–2 tbsp of Coconut Aminos, 1 tbsp of Golden Coconut Sugar, 2 tsp of red curry paste, 2 tbsp of full fat coconut milk, 1 clove of minced garlic, and a pinch of salt.
Once everything is prepped, heat a wok to medium heat with 1 tbsp of coconut oil. Add in the tofu and veggies. Pan fry for about 2-3 minutes, or until the tofu is golden and crispy.
Then, add the noodles. Pan fry for 1 minute. And then stir in the sauce. Pan fry for another minute.
Serve topped with sliced jalapeno and fresh cilantro!

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