crispy tofu & coconut red curry

chickens and roosters

like some famous paintings make

more sense from afar

source, 4 servings

2 lbs extra firm tofu, pressed, cubed, dredged in cornstarch; 1 can coconut milk, pinch salt, 1 T red curry paste, olive oil, 1 T grated ginger, 2 sliced shallots, 2 smashed cloves garlic, 2 T cut up cilantro stems, 8 oz sliced mixed mushrooms, 1 c peas, 2 c cut up broccoli, zest & juice of 1 lime, 3 T maple syrup; toppings: cilantro, basil, sliced pickled jalapeños, kimchi, more curry paste; rice

heat oil, shallot, garlic, ginger, curry, salt, tofu; fry on one side until tofu is crispy, add mushrooms, fry other side; add milk, stems, syrup, lime, cook until thickening; add peas & broccoli, cook until done; serve with toppings & rice