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Save-sold curry pastes come in various ranges of spiciness, although their labels all say the same issue. If the cooked tofu isn’t as warm as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
INGREDIENTS
- 5 scallions
- 4 garlic cloves, finely grated
- 1 (2") piece ginger, peeled, finely grated
- 1 Tbsp. virgin coconut oil or vegetable oil
- 2 Tbsp. Thai red curry paste
- 1 (14-oz.) package firm tofu, drained, broken into 1" pieces
- 1 cup unsweetened coconut milk
- Kosher salt
- 1 Tbsp. fresh lime juice
- 1 Fresno chile, thinly sliced (optional)
- 1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
- 1/2 cup cilantro leaves with tender stems
- 1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
- Lime wedges (for serving)
INSTRUCTIONS
- Put off darkish inexperienced tops from scallions and thinly slice on a diagonal. location in a small bowl, cover with a humid paper towel, and chill till equipped to serve. Thinly slice remaining white and light inexperienced elements crosswise and vicinity in another small bowl; upload garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk close to the stove and on the geared up so you can work quick.)
- Heat oil in a big skillet over medium-high. cook scallion aggregate, stirring, till simply beginning to brown, approximately 1 minute. upload curry paste and cook, stirring, till it starts to paste to pan, about 1 minute. add tofu and coconut milk, season with salt, and produce to a simmer. reduce warmth to medium-low and simmer lightly till sauce is nearly absolutely evaporated and you could see the bottom of skillet, five–7 minutes. Stir in lime juice.
- Switch tofu mixture to a platter and pinnacle with chile, if the usage of. set up collard vegetables, cilantro, and reserved scallion tops on platter so that each component is visible and without problems reachable. location coconut chips in a small bowl and set up lime wedges on a small plate.
