Green Curry Glazed Tofu

cooking.nytimes.com

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 to 4 tablespoons Thai green curry paste

1 tablespoon 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 (see Tip)

2 tablespoons lime juice (from 1 lime)

Cooked rice or another grain, for serving

Directions at cooking.nytimes.com

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