Fresh Herb and Tofu Curry

Ingredients

• 4 small baby bok choy (Shanghai bok choy)
• 0.5 cup bamboo skewers drained and rinsed canned thinly sliced
• 13.5 oz coconut milk canned
• 2 tbsp canola oil 
• 1.5 teaspoons curry powder 
• 1 teaspoon fish sauce 
• 0.5 cup herbs: rosemary fresh such as mint, cilantro, thai basil, or vietnamese coriander (rau ram) coarsely chopped
• 1 large garlic clove finely chopped
• 2 tsp brown sugar light packed shaved
• 1 teaspoon salt 
• 0.5 cup shallots thinly sliced
• 14 oz tofu firm

Equipment

• bowl
• frying pan
• paper towels
• knife
• slotted spoon
• skimmer

Directions

1. Cut tofu into 16 rectangles shaped like husky dominoes (each about 1 in. wide, 1 1/2 in. long, and 1 in. thick). Put tofu in a wide, shallow bowl.
2. Mix 1 tsp. salt with 2 cups very hot or just-boiled water and pour over tofu to just cover.
3. Let sit 15 minutes.
4. Transfer tofu to a double layer of paper towels set on a plate and let drain 10 minutes.
5. Meanwhile, heat 2 tbsp. oil in a medium nonstick frying pan over medium heat. Fry shallots, stirring occasionally, until light golden, 9 to 10 minutes.
6. Add garlic and curry leaves and fry 2 to 3 minutes, stirring constantly, until light and crisp.
7. Add curry powder, remove from heat, and stir to aromatize spices. Using a slotted spoon or skimmer, transfer seasonings to a bowl, leaving most of fragrant oil in pan.
8. Blot tofu dry.
9. Add more oil to pan, if needed, to film bottom and heat to medium-high. Fry tofu, turning once, until golden, 4 to 5 minutes (it won't be crisp).
10. Lower heat slightly and return all but 1 tbsp. shallot mixture to pan.
11. Add coconut milk, bamboo shoots, and palm sugar. Bring to a simmer and cook 2 to 3 minutes.
12. Add bok choy and cook until tender, 3 to 5 minutes. Gently stir in fish sauce.
13. Transfer to a serving bowl and top with herbs and rest of shallots.
14. Serve with rice.
15. *Find curry leaves at Indian markets. Palm sugara dark unrefined sugar made from palm-tree sap or sugarcane juicehas a musky, slightly molasses-like flavor. It usually comes in hard discs; slice off shavings with a sharp knife before measuring. Find it at well-stocked grocery stores and Asian or Latino markets (in Indian markets, it's called jaggery, and in Latino markets, piloncillo).