Brothy Thai Curry With Silken Tofu and Herbs
Published Jan. 26, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(14-ounce) packages silken tofu, drained
- 2tablespoons neutral oil, such as grapeseed
- 2shallots, peeled and minced
- 3garlic cloves, peeled and sliced
- 1(1-inch) piece ginger, scrubbed and grated
- 3tablespoons red curry paste
- 1(14-ounce) can cherry tomatoes or fresh cherry tomatoes
- 1quart vegetable stock
- 1(13½-ounce) can full-fat coconut milk
- Salt and black pepper
- ¼cup soy sauce
- 1½cups mixed fresh herbs, such as cilantro, basil and dill
- 2scallions, thinly sliced
- 1lime, cut into wedges, for squeezing
Nutritional analysis per serving (6 servings)
325 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 16 grams protein; 1116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Step 2
Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Step 3
Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- Step 4
While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Step 5
Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
Private Notes
Comments
Scallions are easy to grow. Save the bottom bit with the roots and stick in water or dirt. I started doing this at the beginning of the pandemic and now have a bumper crop!
This is my basic Thai red curry recipe but I alternate tofu, shrimp or chicken. The curry itself freezes extremely well. Cook longer if you want a thicker sauce to use over stir fried veggies, rice or noodles.
Before scallions got outrageous, I started cutting halfway up the white and sticking them in the ground. You harvest them the same way and they grow back over and over. I haven't bought scallions for years now.
Wow, wow, wow! So fragrant and complex. I agree with others that the tofu cools down the broth quickly so I gave it a quick dunk before serving. I added sweet potato glass noodles, carrots, spinach and a drizzle of toasted sesame oil. This is going into regular rotation!
Added baby spinach and the silken to the tofu for the final 4 minutes of simmering (pre coconut milk) to avoid lukewarm tofu and it was delicious. I also used garleeks rather than scallions and added a wilting red bell pepper.
I wanted to like this more. The concept is good; the flavors less so. Like some others I found the cherry tomatoes to be a strange addition. I opted to puree the tomatoes with an immersion blender because I thought the chunks of tomato were weird. There is a high acid/tangy quality about the soup that I couldn’t quite balance. I am used to a red curry having some sweetness, which this didn’t have. I drizzled in a bit of sesame oil, but that also didn’t have much effect. Like others, I also heated up the tofu and found it was fine. I’m filing this in the needs improvement category.