Brothy Thai Curry with Silken Tofu

cooking.nytimes.com

Sarah Vick

2 (14oz) packages silken tofu, drained

2 T canola oil

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1") piece ginger, scrubbed and grated

3 T red curry paste

1 (14oz) can cherry tomatoes or fresh cherry tomatoes

1 quart (4C) vegetable stock

1 (13.5oz) can full-fat coconut milk

Salt

¼ C soy sauce

1 ½ C mixed fresh herbs, such as cilantro, basil and dill

2 scallions, thinly sliced

1 lime, cut into wedges, for squeezing

Rice, rice noodles, or ramen

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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