Thai Coconut Curry Tofu

1. Press the Tofu

Cut the tofu into 1-inch slabs and press them between paper towels and baking sheets for about 20 minutes. This removes excess moisture, allowing the tofu to better absorb flavors and achieve a firmer texture. Once pressed, cut the tofu into 1-inch cubes and set them aside.

2. Sauté Aromatics

Heat a tablespoon of peanut oil in a large skillet over medium-high heat. Add the minced ginger, shallots, garlic, Thai chile, and chopped cilantro stems. Sauté for about five minutes until tender and fragrant.

3. Cook Mushrooms

Add the quartered cremini mushrooms to the skillet, along with half a teaspoon of sea salt. Cook the mushrooms for around five minutes until they turn golden brown and tender.

4. Add Curry Paste

Stir in the red curry paste and cook for about two minutes. This helps to fully awaken the spices in the paste.

5. Add Coconut Milk and Seasonings

Pour in the coconut milk, making sure to scrape up any curry paste stuck to the skillet. Add the fish sauce, lime zest, and lime juice, stirring everything together to create a uniform sauce.

6. Simmer with Tofu and Snow Peas

Add the tofu cubes and snow peas to the skillet. Allow the mixture to simmer for 7 to 10 minutes, stirring frequently, until the sauce thickens slightly and the snow peas are tender.

7. Serve and Garnish

Serve the curry warm over brown or white rice. Garnish with fresh basil and/or cilantro leaves for a burst of herbal freshness. Enjoy your flavorful Thai Coconut Curry Tofu!