• 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.
