Thai Red Curry with Tofu

My go-to Thai order is Red Curry (with Tofu since going vegetarian.) Tried this recipe from Big Vegan Flavor.

Ingredients

• 1½ to 2 cups (285 to 380 g) uncooked or 4 to 6 cups (650 to 900 g) cooked jasmine rice
• 1 (14-ounce/400 g) block extra-firm tofu, drained
• 1 tablespoon kosher salt (or 1½ to 2 teaspoons fine sea salt)
• 2½ tablespoons unrefined coconut oil or neutral-flavored oil of choice
• 2-inch (5 cm) piece fresh galangal (or ginger), grated or minced
• 6 garlic cloves, minced
• 3 medium shallots, thinly sliced into rings
• 1 to 3 Thai chiles, sliced (omit for mild heat; 3 for spicy!)
• 2 lemongrass stalks, minced
• 6 tablespoons (100 g) red curry paste
• 2 (13.5-ounce/400 ml) cans full-fat coconut milk
• 6 fresh makrut lime leaves, torn in a few places (or 12 dried, lightly crushed)
• 2½ tablespoons coconut sugar, plus more to taste
• 1½ tablespoons Thai soy sauce, plus more to taste
• 3 cups (180 g) small-cut broccoli florets
• 1½ cups (140 g) halved snow peas or sugar snap peas
• ½ tablespoon freshly squeezed lime juice, plus more to taste
• ½ to 1 cup (8 to 16 g) fresh Thai basil leaves, plus more for garnish if desired

Instructions

1. Start by cooking the rice using your preferred method, or get out your leftover cooked rice.
2. Bring a medium saucepan of water to a boil. Slice the tofu vertically into four slabs, then gently press down on them with a dish towel to remove some water. Cut the tofu into ½- to ¾-inch (1.5 to 2 cm) cubes. Once the water is boiling, add the salt, followed by the tofu. When the water returns to a boil, set a timer for 2 minutes. Use a slotted spoon to transfer the tofu to a bowl and set aside.
3. In a 12-inch (30 cm) deep sauté pan, heat the oil over medium heat. Once hot, add the galangal, garlic, shallots, chiles (if using), lemongrass, and curry paste. Cook, stirring frequently, until the paste dries out, 2½ to 4 minutes. The curry paste might sputter, so stand back.
4. Pour in a few spoonfuls of the coconut milk, let it bubble, then scrape up any browned bits. Stir in the rest of the coconut milk, the lime leaves, sugar, and soy sauce. Increase the heat a bit so the mixture comes to a rapid simmer. Cook until the curry just starts to thicken, about 5 minutes.
5. Add the boiled tofu to the curry and gently toss. Add the broccoli, peas, and ½ cup (120 ml) of water, using your spatula to submerge the veg. Partially cover the pan and simmer rapidly until the veg is tender but still crisp and bright green, 4 to 6 minutes.
6. Turn off the heat. Add ½ tablespoon of the lime juice. Taste for seasonings, adding more soy sauce, lime juice, or sugar as needed. Remove the lime leaves and stir in the Thai basil.
7. Divide the curry among six bowls and garnish with a few Thai basil leaves, if desired. Serve with the rice.