Coconut Red Curry With Tofu

We made Coconut Red Curry With Tofu from a recipe in The New York Times. Once again the magic wasn't there for us, but it is always fun to try a new recipe. Sometimes you find a real winner. This one wasn't for us! Maybe our veg friends will like it.

Coconut Red Curry With Tofu

New York Times

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

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

•                ½ 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

PREPARATION

•                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.

•                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.

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