Thai Curry With Silken Tofu
Thai Curry With Silken Tofu
If you love curry, this recipe adapted from NY Times is a winner!
Total Time
30 min
Servings
6
Ingredients
- 2(14-ounce) packages silken tofu, drained
- 2 tablespoons neutral oil, such as grapeseed or sunflower
- 2 shallots, peeled and minced
- 3 garlic cloves, peeled and sliced
- 1(1-inch) piece ginger, scrubbed and grated
- 3 tablespoons red curry paste
- 1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
- 1 quart vegetable stock
- 1 (13½-ounce) can full-fat coconut milk
- Salt and black pepper
- ¼ cup soy sauce
- 1½ cups mixed fresh herbs, such as cilantro, basil and dill
- 2 scallions, thinly sliced
- 1 lime, cut into wedges, for squeezing
Instructions
- Pat the tofu blocks dry with a paper towel. Cut each block into 3 slices and let drain for 1/2 hour.
- Heat pot or dutch oven over medium-high. Sautee oil and shallots, and stir about 2 minutes. Add the garlic, ginger and curry paste, stir, and cook about 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until thickened slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.