Coconut Red Curry With Tofu

• 14 ounces extra-firm tofu
• 1 tablespoon peanut or safflower oil
• 1-inch ginger root, peeled and minced
• 2 shallots or 1 small onion, minced
• 2 garlic cloves, minced
• 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
• 2 tablespoons chopped cilantro stems
• 8 ounces cremini mushrooms, quartered
• 1/2 teaspoon sea salt, more to taste
• 3 tablespoons prepared red curry paste
• 1 cup unsweetened coconut milk
• 2 teaspoons Asian fish sauce
• Zest and juice of 1 lime
• 1 cup snow peas
• Basil and/or cilantro leaves, for garnish
• Brown or white rice, for serving

1. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet.
2. Cover with another layer of paper towels and place another baking sheet on top.
3. Let sit for 20 minutes.
4. Cut into 1-inch cubes.
5. Heat oil in a large skillet over medium high heat.
6. Add ginger, shallots, garlic, chile and cilantro stems, and saute until tender, about 5 minutes.
7. Add mushrooms and saute until golden brown and tender, about 5 minutes.
8. Season with salt.
9. Stir in curry paste and cook 2 minutes.
10. Pour in coconut milk, scraping up any curry paste with a wooden spoon.
11. Add fish sauce, lime zest and juice.
12. Add tofu cubes and snow peas.
13. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently.
14. Taste and add more salt and/or fish sauce if needed.
15. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

peanut, ginger root, shallots, garlic, chile, cilantro stems, cremini mushrooms, salt, prepared red curry, unsweetened coconut milk, fish sauce, lime, snow peas, basil, brown

Taken from cooking.nytimes.com/recipes/1016196 (may not work)