Step 1

Heat the oil in a large pot over medium. Add the onion and sauté until soft, about 5 minutes. Add the garlic, ginger, and dried chiles and cook another 1 minute to mellow.

Step 2

Add the tofu, chickpea flour, spices, and salt and stir to combine. Add the coconut milk and broth or water, followed by the bamboo shoots.

Step 3

Turn the heat up and bring the curry to a boil, then turn the heat down and let simmer for 10-15 minutes for the chickpea flour to cook and flavors to meld. Taste and adjust spices.

Step 4

Turn off heat and add the lemon or lime juice.

Step 5

Serve with the cooked rice noodles and toppings arranged in bowls. Pile noodles, curry, and desired toppings into each bowl, and squeeze in the extra lemon or lime wedges before eating!