2026 is the year I get good at cooking tofu.
The recipe I used is (loosely!) adapted from NYT Cooking.
Ingredients:
Per 3 servings:
- 1 14-oz package of silken tofu
- 2 tablespoons neutral oil
- 5 garlic cloves, peeled and sliced
- 1/2 tablespoon minced ginger
- 2 tablespoons red curry paste (use 3 tablespoons if you like spicy food)
- 2 cups of vegetables (dealer’s choice! I used a mix of green beans, broccoli, and bell peppers)
- 1 cup vegetable stock
- 1 13-oz can coconut milk
- 1 cup mixed fresh herbs (I used thai basil and cilantro)
- salt, to taste
- 1-2 scallions, sliced, for garnish
- 1 lime, for garnish
Instructions:
-
Heat your oil in a pot. Add the garlic, ginger, curry paste, and vegetables and cook for a few minutes.
-
Add the vegetable stock and cook for another 5 minutes or so.
-
Add the coconut milk and fresh herbs. Let it simmer on low heat for around ~15 minutes. Do a quick salt check before taking it off the heat.
- As carefully as you can, slice your silken tofu lengthwise. Split the slices of silken tofu into bowls.
- Pour the red curry over the tofu. Garnish with scallions and lime. Enjoy!