Spring Veggie Bowl w/ Red Curry Lime Sauce

Cook the noodles according to the package directions. When they're all done, drain them, run, them under cool water for a sec, and then set them aside.

Next, make the Red Curry Sauce...Measure out 1 tablespoon of the vegetable broth and set it aside.

Put the rest of the broth in a small saucepan and bring it to a simmer. Add the curry paste, lime zest, lime juice, ginger, peanut butter, sugar, soy sauce, and garlic. Mix it all up and make sure there aren't any curry or peanut butter chunks.

Mix together the cornstarch with the broth you put in the small glass until there are no more chunks. Pour this into the simmering sauce and whisk until the sauce starts getting nice and thick, about 1 minute. Turn off heat, taste, and add more garlic, lime juice, or whatever your tongue is craving. Let it cool for at least a couple minutes before serving.

Brush the baby bok choy with 1 tablespoon of the oil and toss the asparagus with the other 1 tablespoon. Now heat up your grill or grill pan to medium-high and lightly grease it up with a thin layer of oil. Throw on the asparagus and grill for 5-8 minutes. Next, add the bok choy and cook each side for 3 to 4 minutes. When the veggies are done squeeze lime juice over them and add a sprinkle of salt.

Now throw together bowls...start by placing a handful of the noodles (about 1 cup) on one side of the bottom of your bowl. On the other two-thirds of the bowl, pile in a bunch of the grilled veggies and tofu strips. Drizzle the whole bowl with desired amount of sauce, top with green onions, and serve right away.