• Bring a pot of water to a boil and cook the rice noodles according to the package directions. Drain, rinse with cold water, and set aside.
  8 ounces rice noodles
  

Stove Top Instruction

• Heat the oil in a large skillet over medium heat. Add the onion, garlic, ginger, carrots, and the white parts of the green onions. Cook for 3–4 minutes until fragrant.
  1 tablespoon chili oil, 1 small red onion, 3 cloves garlic , 1 tablespoon fresh ginger, 2 green onions
  
• Stir in the sliced red bell pepper and carrots, and cook for another 2 minutes.
  1 large carrot, 1 red bell pepper
  
• In a bowl, add red curry paste, soy sauce/tamari, and maple syrup. Mix until well combined, then add the curry paste to the pot and cook for 1 minute, stirring constantly to toast the spices.
  3 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 teaspoon maple syrup or brown sugar
  
• Pour in the coconut milk and vegetable broth. Stir until smooth, and let it come to a boil.
  1 13.5-ounce can full-fat coconut milk, 1.5 cup vegetable broth
  
• Add the tofu and simmer for 5-10 minutes.
  14 ounces extra-firm tofu
  
• Stir in the broccoli florets and continue simmering for another 4–5 minutes, or until tender-crisp.
  2 cups broccoli florets
  
• Garnish with cilantro, chopped peanuts, green onions, lemon juice, and sliced chilies if desired.
  Juice of ½ lime, Fresh cilantro, Chopped roasted peanuts, Sliced green onions, Red chili slices
  
• Divide the cooked rice noodles among serving bowls. Ladle the curry over the noodles. Adjust the seasoning if needed and enjoy!

Instant Pot Instructions

• Select Sauté and heat the oil. Cook the onion, garlic, ginger, carrots, and green onions for 3–4 minutes.
  1 tablespoon chili oil, 1 small red onion, 3 cloves garlic , 1 tablespoon fresh ginger, 2 green onions
• Stir in the bell pepper, carrots, and Thai red curry paste; cook for 1 minute.
  1 large carrot, 1 red bell pepper, 3 tablespoons Thai red curry paste
• Add the coconut milk, vegetable broth, soy sauce, and maple syrup.
  1 13.5-ounce can full-fat coconut milk, 1.5 cup vegetable broth, 1 tablespoon soy sauce, 1 teaspoon maple syrup or brown sugar
• Stir in the tofu. Lock the lid and cook on High Pressure for 5 minutes, then perform a quick release.
  14 ounces extra-firm tofu
• Stir in the broccoli, and let it sit on Keep Warm for 2–3 minutes until tender-crisp.
  2 cups broccoli florets
• Finish with lime juice, cilantro, green onions, and chopped peanuts.
  Juice of ½ lime, Fresh cilantro, Chopped roasted peanuts
• Serve over separately cooked rice noodles.

  Note: Always cook the rice noodles separately. They become mushy if pressure-cooked with the curry.