Coconut Red Curry With Tofu

Name: Coconut Red Curry With Tofu
Ingredients: 14 ounces extra-firm tofu; 1 tablespoon peanut or safflower oil; 1-inch ginger root, peeled and minced; 2 shallots or 1 small onion, minced; 2 garlic cloves, minced; 1 Thai chile or 2 serrano peppers, seeded and thinly sliced; 2 tablespoons chopped cilantro stems; 8 ounces cremini mushrooms, quartered; 1/2 teaspoon sea salt, more to taste; 3 tablespoons prepared red curry paste; 1 cup unsweetened coconut milk; 2 teaspoons Asian fish sauce; Zest and juice of 1 lime; 1 cup snow peas; Basil and/or cilantro leaves, for garnish; Brown or white rice, for serving

cooking.nytimes.com

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Total: , 30 minutes

Servings: 4

Instructions

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Step 1

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Step 2

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Step 3

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

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