For the Soup
¼ cup olive oil
half white onion, chopped
5 med japanese white sweet potatoes, sliced (skin-on)
3-4 cloves garlic, chopped
1 tsp salt, divided
1 15-oz can full fat coconut milk
1 can (use the coconut milk can to measure!) beef or veggie stock
black pepper
3-4T red curry paste (I use this one - no MSG!)
water as needed
For Serving
Sesame-Soy Tofu (see recipe, below)
cilantro
olive oil
1 lb super firm tofu (I love Hodo Soy brand), cut into ½" pieces
2 T soy sauce
2 T coconut sugar
2 T olive oil
1 tsp sesame oil