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Title: Coconut Red Curry w/Tofu
Categories: Vegetables, Mushrooms, Chilies, Herbs, Citrus
Yield: 4 servings

14 oz Extra-firm tofu
1 tb Peanut or safflower oil
1 (1") ginger root; peeled,
- minced
2 Shallots: minced
+=OR=+
1 sm Onion: minced
2 cl Garlic: minced
1 Thai chile; seeded, thin
- sliced
+=OR=+
2 Serrano peppers; seeded,
- thin sliced
2 tb Chopped cilantro stems
8 oz Cremini mushrooms;
- quartered
1/2 ts Sea salt; more to taste
3 tb Prepared red curry paste
1 c Unsweetened coconut milk
2 ts Asian fish sauce
Zest and juice of 1 lime
1 c Snow peas
Basil and/or cilantro
- leaves; garnish
Brown or white rice; to
- serve

Cut tofu into 1" 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" 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.

By: Melissa Clark

Yield: Serves 4

RECIPE FROM: https://cooking.nytimes.com

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