Brothy Thai Curry With Silken Tofu and Herbs

From: cooking.nytimes.com

Yields: 6 Servings

Ingredients

  • 2 (14-ounce) packages silken tofu, drained
  • 2 tablespoons neutral oil, such as grapeseed
  • 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 (13 1/2-ounce) can full-fat coconut milk
  • Salt and black pepper
  • 0.25 cup soy sauce
  • 1.5 cups mixed fresh herbs, such as cilantro, basil and dill
  • 2 scallions, thinly sliced
  • 1 lime, cut into wedges, for squeezing

Steps

  • Step 1Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
  • Step 2Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
  • Step 3Pour 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.
  • Step 4While 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.
  • Step 5Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.