Thai Curry Tofu

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Step 1

Press tofu by slicing into slabs, sitting side by side, wrapping in cloth, and placing heavy object over it to press it. 20 min.

Step 2

Wash rice

Step 3

Mince lots of Ginger

Step 4

Mince shallots

Step 5

Cut veg

Step 6

Prep 1 cup coconut milk (20%) to 1 cup water (2 cups total for every 1 cup rice)

Step 7

Heat a pot on high with some oil

Step 8

Put some Ginger in and keep stirring for 30 seconds until fragrant

Step 9

Add coconut milk and water

Step 10

When it comes to a boil, add washed rice

Step 11

Add a few lime leaves and salt

Step 12

Cover and turn to minimum heat. Should take about 20 minutes to get fluffy

Step 13

After pressing, dice the tofu

Step 14

In a large skillet, oil, med-high heat, toss in the cubes

Step 15

Salt liberally.

Step 16

Let each side get colour and firm before tossing and adding more salt.

Step 17

Repeat until most sides are dark

Step 18

Remove tofu

Step 19

In same large pot, oil on medium heat

Step 20

Add minced shallots and Ginger, keep stirring so it doesn't burn. About 30 seconds to a minute.

Step 21

Add a bit of coconut milk to keep everything from burning and add the jar of green Curry paste. Mix it all up

Step 22

When the curry paste is fragrant, add more coconut milk, gochujan paste, brown sugar, lime leaves, salt, maybe some veg stock (tad), lime zest, lime juice

Step 23

Build the flavour slowly, adding more coconut milk as the sauce thickens. Compensate with more of the other ingredients if needed

Step 24

Start veg separately if needed by steaming using veg stock and put lid on it. Don't do this long, like 5 min. They should be aldante and will finish in the sauce.

Step 25

Add veg and tofu into the Sauce, mix, and serve over the rice. Garnish with basil and lime zest.