1. Heat coconut and sesame oil in large wok or skillet set over medium-high heat; cook tofu, salt and red chili flakes, tossing frequently, for about 3 minutes or until golden.
2. Stir in ginger and garlic; cook for 3 to 4 minutes or until starting to soften. Add curry paste; cook for 1 minute.
3. Stir in Ripple Original Unsweetened, and soy sauce; bring to boil. Add carrots, snap peas and bok choy. Simmer for 3 to 5 minutes or until vegetables are tender and sauce is slightly thickened. Stir in lime juice and sprinkle with cilantro.

TIPS

– Serve with toasted peanuts or cashews if desired.
– Substitute Thai basil for cilantro if desired.