Preparation
- Fry the thinly sliced red pepper in 15 ml (1 tbsp.) of oil until softened, but still lightly crunchy. Set aside.
- In the same pan or wok, add 15 ml (1 tbsp.) of oil and crumble the tofu. Fry for about 8 minutes, taking care to let the tofu caramelize before stirring. Add the teriyaki sauce and continue cooking for 2 minutes. Set aside.
- Add 15 ml (1 tbsp.) of oil and fry the ginger and garlic on medium heat for 2 minutes.
- Add the curry powder and turmeric. Continue cooking for 2 minutes.
- Add the broth, the coconut milk, the soy sauce and the honey. Let stew for 10 minutes.
- Meanwhile, cook the HAIKU asian noodles in a pot, according to package instructions.
- Remove from the heat, add the lime juice and adjust seasonings as needed.
- Serve with the grilled red peppers, HAIKU edamame, fresh cilantro and green onions.
