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Title: Brothy Thai Curry w/Silken Tofu & Herbs
Categories: Vegetables, Herbs, Curry, Citrus
Yield: 6 servings

28 oz (2 pkg) silken tofu;
- drained
2 tb Neutral oil
2 Shallots; peeled, minced
3 cl Garlic; peeled, sliced
1 (1") piece ginger; scrubbed,
- grated
3 tb Red curry paste
14 oz Can cherry tomatoes
+=OR=+
14 oz Fresh cherry tomatoes
1 qt Vegetable stock
13 1/2 oz Can full-fat coconut milk
Salt & black pepper
1/4 c Soy sauce
1 1/2 c Mixed fresh herbs
2 Scallions; thin sliced
1 Lime; in wedges, for
- squeezing

Pat the tofu blocks dry with a clean kitchen or paper
towel. Cut each block into 3 slices.

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.

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.

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.

Ladle the hot broth and tomatoes over the bowls of
silken tofu. Top with sliced scallions and serve hot,
with lime wedges for squeezing.

By: Yewande Komolafe

Yield: 6 servings

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

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