MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brothy Thai Curry w/Silken Tofu & Herbs
 Categories: Vegetables, Herbs, Curry, Citrus
      Yield: 6 servings
 
     28 oz (2 pkg) silken tofu;
           - drained
      2 tb Neutral oil
      2    Shallots; peeled, minced
      3 cl Garlic; peeled, sliced
      1    (1") piece ginger; scrubbed,
           - grated
      3 tb Red curry paste
     14 oz Can cherry tomatoes -OR-
     14 oz Fresh cherry tomatoes
      1 qt Vegetable stock
 13 1/2 oz Can full-fat coconut milk
           Salt & black pepper
    1/4 c  Soy sauce
  1 1/2 c  Mixed fresh herbs
      2    Scallions; thin sliced
      1    Lime; in wedges, for
           - squeezing
 
  Pat the tofu blocks dry with a clean kitchen or paper
  towel. Cut each block into 3 slices.
  
  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.
  
  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.
  
  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 1/4 cup
  of the fresh herb mix.
  
  Ladle the hot broth and tomatoes over the bowls of
  silken tofu. Top with sliced scallions and serve hot,
  with lime wedges for squeezing.
  
  Recipe by Yewande Komolafe
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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