Green Curry Glazed Tofu
Ingredients
1 (14- to 16-ounce) block extra-firm tofu
kosher salt (such as Diamond Crystal)
1 (14-ounce) can full-fat, unsweetened coconut milk
3-4 tbsp Thai green curry paste
1 tbsp neutral or coconut oil, plus more as needed
2 cups chopped vegetables, such as snap or snow peas, asparagus, broccoli, kale, fennel, or corn kernels or a combination
2 tbsp lime juice (from 1 lime)
cooked rice or another grain, for serving
Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You’ll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tbsp coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3-5 minutes.
Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3-5 minutes, then flip once more until the remaining side if browned and crisp, 1-2 minutes, adding additional oil as needed. Transfer to a plate.
If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2-3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4-5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and generally stir to coat. Season with salt. Eat on top of rice.
Tip: This recipe will accommodate any vegetable that will cook in 6-8 minutes. If you’d like to use a vegetable that takes longer, like sliced carrots or winter squash, sear them for a few additional minutes, tossing occasionally, before pouring in the coconut-curry mixture.
