Big Hurry Red Curry!!!

Everything rhymes in February...
The winter soups continue to warm and comfort us as our colder and snowier winter drags along.  I have been wanting to make a red curry for a while, but usually red curries are too spicy for the kids and too sweet for me.  Nikki picked up some prepared red curry paste in a jar a while ago and I saw it in the cupboard the other night, and that was that, time make a nice warm winter curry.
I love curry in general, but I do not like the sweet ones, which is how most restaurants serve red curry, so I seldom order it. 
This red curry is very simple:
Take 1 lb Nigari Tofu (firm), and cut into large cubes and place in a bowl with a teaspoon of oil, and place on cookie sheet in a 400 degree oven, bake for about 15 to 20 minutes or until the edges start to brown.
For the soup:
3 tablespoons prepared(vegan) red curry paste
1 tablespoon no chic bouillon
1 can of lite coconut milk
2 cans of water (use the coco can)
5 medium yellow potatoes (big dice)
1/2 yellow sweet onion (rough chop)
1 sweet potato medium dice
2 teeth garlic, pressed
Salt to taste

Take all of the above ingredients and add to your soup pot, simmer over medium heat until potatoes are just beginning to become soft (15 to 20 minutes), remove from heat.
To finish add:
1 package of rice noodles (or bean thread noodles) they will soften in a few minutes without heat.  I you do not want to use the noodles you can serve with rice.
Present in large bowl, top with the baked tofu, cilantro, red chili sauce, and fresh peppers (if you like!!).

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