Coconut red curry w tofu NYT

Ingredients

• 14 ounces extra-firm tofu
• 1 tablespoon peanut or safflower oil
• 1-inch ginger root, peeled and minced
• 2 shallots or 1 small onion, minced
• 2 garlic cloves, minced
• 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
• 2 tablespoons chopped cilantro stems
• 8 ounces cremini mushrooms, quartered
• 1/2 teaspoon sea salt, more to taste
• 3 tablespoons prepared red curry paste
• 1 cup unsweetened coconut milk
• 2 teaspoons Asian fish sauce
• Zest and juice of 1 lime
• 1 cup snow peas

• Basil and/or cilantro leaves, for garnish
• Brown or white rice, for serving

Instructions

1. Cut tofu into 1-inch 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-inch cubes.
2. 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.
3. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.