Red Curry & Coconut Tofu with Cherry Tomatoes and Green Beans

1. Season Tofu

Start by seasoning the tofu with 0.5 teaspoon of fine sea salt. This simple step adds a subtle depth of flavor to the tofu, preparing it to soak up the delicious curry sauce.

2. Sauté Aromatics

In a skillet, heat the coconut oil over medium heat. Add the minced ginger, minced shallots, minced garlic, sliced Thai chiles, and chopped cilantro stems. Sauté these aromatics for about 5 minutes until they become tender and fragrant.

3. Cook Mushrooms

Add the sliced shiitake mushrooms to the skillet, sprinkling them with a bit more fine sea salt. Cook them, stirring occasionally, for another 5 minutes until they are soft and flavorful.

4. Add Curry Paste and Coconut Milk

Stir in the Thai red curry paste, allowing it to cook for about 2 minutes. Pour in the coconut milk and fish sauce, then add the lime zest and lime juice.

5. Simmer with Tofu and Green Beans

Add the seasoned tofu and green beans to the skillet. Stir everything together and let it simmer for 7 to 10 minutes. The tofu will absorb the rich flavors of the sauce while the green beans become tender yet vibrant.

6. Garnish and Serve

Finally, transfer your delicious curry to a serving dish and garnish with fresh torn basil leaves. This final touch adds a burst of fresh aroma and color, making the dish as visually appealing as it is tasty.