For the yellow tofu curry:
3 tbsp shallots, minced
1 tbsp garlic, minced
1 tsp ginger, minced
2 tbsp yellow curry paste
½ tsp turmeric powder
1 ½ tbsp coconut oil
160ml coconut milk
1 tsp lime juice
½ tsp lime zest
½ tsp salt
½ tsp pepper
100ml water
280g tofu, cubed
For the carrot noodles:
100g carrot, cut into noodles, or sliced long and thin
200g broccollini or Kai Lan (Chinese Kale), sliced
60g Edamame (whole soybeans in pods)
1/8 tsp salt
1/8 tsp pepper
2 tbsp coriander, for garnish
Divide the vegetables between bowls, then add the tofu curry and garnish with fresh coriander.