In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.
2. Step
Add the red curry paste and cook another 2-3 minutes.
3. Step
Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil.
4. Step
Once boiling, add the agave and rice noodles, and cook for 2 minutes, stirring frequently to prevent the noodles from sticking together.
5. Step
Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the noodles are cooked and the broccoli is tender.
