Brothy Thai Curry With Silken Tofu and Herbs
Published Jan. 25, 2022
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2(14-ounce) packages silken tofu, drained
- 2tablespoons neutral oil, such as grapeseed
- 2shallots, peeled and minced
- 3garlic cloves, peeled and sliced
- 1(1-inch) piece ginger, scrubbed and grated
- 3tablespoons red curry paste
- 1(14-ounce) can cherry tomatoes or fresh cherry tomatoes
- 1quart vegetable stock
- 1(13½-ounce) can full-fat coconut milk
- Salt and black pepper
- ¼cup soy sauce
- 1½cups mixed fresh herbs, such as cilantro, basil and dill
- 2scallions, thinly sliced
- 1lime, cut into wedges, for squeezing
Nutritional analysis per serving (6 servings)
325 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 16 grams protein; 1116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Step 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.
- Step 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.
- Step 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 ¼ cup of the fresh herb mix.
- Step 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.
Private Notes
Comments
Scallions are easy to grow. Save the bottom bit with the roots and stick in water or dirt. I started doing this at the beginning of the pandemic and now have a bumper crop!
This is my basic Thai red curry recipe but I alternate tofu, shrimp or chicken. The curry itself freezes extremely well. Cook longer if you want a thicker sauce to use over stir fried veggies, rice or noodles.
Before scallions got outrageous, I started cutting halfway up the white and sticking them in the ground. You harvest them the same way and they grow back over and over. I haven't bought scallions for years now.
Thai chef Pailin Chongchitnant posted videos of carefully done taste tests of four brands of Thai curry pastes, using them in recipes. The results were that Thai brands Mae Ploy and Arroy-D were winners, with the former superior in subtle ways. Thai Kitchen was found to be quite weak and lacking key flavors -- not the real deal. Her advice was that if that's all you can find, use at least twice as much. The results were the same for separate tests of Red and Green curry pastes.
This was quite tasty and fast. I used 3 Tbs of "Blue Dragon" Thai red curry paste, and it wasn't particularly spicy so would use more next time. There was nothing to 'simmer' adding fresh cherry tomatoes, so added 1/2 C miso broth at that stage. And I followed the advice to simmer the tofu for 5 minutes in water to heat it up, but next time I will simply add the tofu chunks to the soup pot. Only used 1 tsp tamari per bowl. The mix of fresh cilantro, basil and dill was divine.
Has anyone used low fat coconut milk?