Brothy Thai Curry With Silken Tofu and Herbs

Ingredients

• Tofu

  Soft, prepared with calcium sulfate and magnesium chloride (nigari)

  28 oz or 794g

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  100g

• Curry paste

  3 tbsp or 45g

• Grape tomatoes

  Red, ripe, raw, year round average

  14 oz or 397g

• Vegetable Stock

  Freshdirect

  4 cup or 948g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Salt

  Table

  1 dash or 0.4g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  1 ½ cup leaves, whole or 36g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
2. Heat 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.
3. 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.
4. 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 1/4 cup of the fresh herb mix.
5. Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
6. Recipe by: Yewande Komolafe (source: https://cooking.nytimes.com/recipes/1022862-brothy-thai-curry-with-silken-tofu-and-herbs)