Thai Red Curry Noodles with Tofu

0 Heat a large cast iron skillet over medium heat and add the crumbled tofu to the skillet. Cook for about 15 minutes, stirring every few minutes, and deglazing with a splash of water or cooking oil as needed, until golden and crispy. Remove from the skillet and set aside.
1 Add the whites of the onion, garlic and ginger to the skillet and cook for about 2-3 minutes, stirring frequently and deglazing as needed, until tender and fragrant.
2 Next, add in the curry paste and tomato paste with a splash of water, and stir for about 30 seconds until the tomato paste is nice and caramelized. Pour in the coconut milk and the coconut aminos, optional sriracha and maple syrup.
3 Bring to a gentle simmer and stir for about 2-3 minutes until thickened and bubbly. Add the lime juice and season to taste.
4 Pour in the noodles and and tofu and use tongs or a spoon to gently fold and combine. Stir in the green onions and sprinkle with cashews. Serve hot topped with extra green onions and cashews if desired.