Ingredients
14 ounces extra-firm tofu, cut into bite-size cubes
2 tablespoons vegetable oil
1 tablespoon tamari
3 Thai bird chiles
Juice of 1 lime
2 tablespoons minced fresh ginger
2 tablespoons minced shallot
2 tablespoons cilantro stems
Salt and pepper
2 tablespoons green curry paste
1 (13.5-ounce) can light coconut milk
6 cups broccoli florets (from about 2 heads)
Preparation
Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes.
Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper.
Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles.
