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Title: Green Curry Glazed Tofu
Categories: Vegetables, Chilies, Curry, Citrus, Grain
Yield: 4 servings

16 oz Block extra-firm tofu
Salt
14 oz Can full-fat, unsweetened
- coconut milk
3 tb (to 4 tb) Thai green curry
- paste
1 tb Coconut oil; more as needed
2 c Chopped vegetables
2 tb Lime juice
Cooked rice or another grain
- to serve

Cut the tofu in half lengthwise, then slice crosswise
into 6 sections. (YourCOll have 12 squares total.)
Transfer to a towel-lined plate and pat dry, then
sprinkle with salt.

Transfer the coconut milk to a liquid measuring cup or
medium bowl, add the green curry paste, stir with a fork
until smooth, then season to taste with salt. (Be aware
that some curry pastes are quite salty.)

Arrange the tofu in an even layer in a large (12-inch)
nonstick or well-seasoned cast-iron skillet. Pour 2
tablespoons coconut-curry mixture over the tofu and flip
the tofu to coat. Set the skillet over medium-high and
cook tofu without flipping until the skillet is dry and
the undersides of the tofu are speckled golden, 3 to 5
minutes.

Add the oil, swirl to coat, then flip the tofu. Cook
until browned and crisp, 3 to 5 minutes, then flip once
more until the remaining side is browned and crisp, 1 to
2 minutes, adding more oil as needed. Transfer to a
plate.

If the skillet is dry, add more oil, over medium-high,
then add the vegetables, season with salt and cook,
without stirring, until charred underneath, 2 to 3
minutes. Pour in the remaining coconut-curry mixture and
boil, stirring occasionally, until the vegetables are
crisp-tender and the liquid has thickened to a glaze, 4
to 5 minutes. (The sauce is ready when a spoon dragged
across the bottom of the skillet leaves a trail.) Turn
off the heat, stir in the lime juice, then add the tofu
and gently stir to coat. Season to taste with salt. Eat
on top of rice.

TIP: This recipe accommodates any vegetable that will
cook in 6 to 8 minutes. If yourCOd like to use a vegetable
that takes longer, like sliced carrots or winter squash,
sear them for a few additional minutes, tossing
occasionally, before pouring in the coconut-curry
mixture.

By: Ali Slagle

Yield: 2 servings

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

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