Warm the remaining ⅓ of your oil in your pan over medium heat.
3 tablespoons vegetable oil
Add onion and ginger and cook 4-5 minutes, until the onions soften. This may take longer for larger pieces of onion.
1 cup onion, 1 tablespoon ginger
Add the broccoli and bell peppers, then stir fry for an extra 3-4 minutes.
2 cups broccoli, 2 cups bell pepper
Add the remaining ingredients excluding the cilantro.
350 grams extra firm tofu, 4 cups bok choy, 1 ¾ cups coconut milk, ¼ cup peanut butter, 4 teaspoons red curry paste, 3 tablespoons soy sauce, 1 tablespoon lime juice
Stir to combine. Make sure all the curry paste is well mixed into the sauce.
Cook the curry for about 10 minutes, until your vegetables are tender and the curry has simmered for about 5 minutes.
Remove the curry from heat and stir in chopped cilantro.
¼ cup cilantro
Serve with cooked rice or rice noodles. Garnish with extra lime, cilantro and/or peanuts.