Winter Vegetable Curry with Rice Noodles + Crispy Tofu

extra-virgin coconut oil or sunflower oil

large yellow onion, peeled, halved and thinly sliced

garlic, peeled and finely chopped

plus 1 teaspoon Thai red curry paste

light coconut milk

regular coconut milk

mild vegetable stock (I use 2 cubes vegetable bouillon and 4-5 cups water)

plus 1 teaspoon ground turmeric

sugar

tamari or soy sauce

carrots, scrubbed and thinly sliced on the diagonal

cauliflower, in bite-sized florets

broccolini (left whole) or broccoli florets (in bite-sized florets)

small baby bok choy, halved lengthwise and cleaned

firm or extra-firm tofu, cut into 1-inch cubes or triangles

vegetable oil such as sunflower

lime wedges

rice noodles (such as black rice ramen noodles)

bit of vegetable oil for tossing the noodles (such as sunflower)

slivered scallions or cilantro

Sriracha or togarashi, for extra heat (optional)