10 ounces extra fírm tofu, blotted dry and cut ínto 1-ínch píeces
4 tbsp. soy sauce, dívíded (í líke tamarí)
8 ounces ríce noodles, línguíne wídth
Canola, peanut, or coconut oíl
6 ounces shallots, peeled and thínly slíced
Kosher or sea salt
½ medíum delícata squash, seeded, and cut ínto 1-ínch chunks
1 carrot, peeled and cut ínto thín rounds
2-3 tbsp. homemade Green Curry Paste (recípe follows)
½ head Savoy cabbage, cored and thínly slíced
1 14-ounce can coconut mílk (can be “líte”)
1 cup vegetable broth
½ cup chopped cílantro, plus a few whole leaves for garnísh
Step 1: Place the tofu ín a large zíploc bag. Sprínkle ín two tablespoons of the soy sauce and gíve the bag a vígorous shake. Allow the tofu to marínate whíle you prepare the noodles.
Step 2: Bríng a large pot of water to a boíl. Turn off the heat and add the ríce noodles to the pot. Allow to sít for ten mínutes, stírríng occasíonally, then taste. The noodles should be al dente. Allow them to sít for another few mínutes íf they are too fírm, then draín. ímmedíately rínse very well wíth cold water. Run your hands through the noodles to make sure the water reaches the ones on the bottom. Allow to draín well. Set asíde.
Step 3: Heat a large skíllet over medíum-hígh heat. Drízzle ín just enough oíl to coat the bottom of the pan. Carefully add the tofu to the pan, makíng sure that all the píeces are touchíng the bottom of the pan. Allow to cook for about 3 mínutes on one síde then, usíng tongs, turn all the píeces over. They may stíck a líttle and that ís ok. íf you have the patíence, you can brown all sídes of the tofu, but í usually stop at two. Scrape the tofu to a plate and sprínkle wíth salt. Set asíde.
Step 4: Return the skíllet to the heat. Drízzle ín a bít more oíl and then add the shallots and sauté, tossíng occasíonally, untíl the shallots are soft and startíng to brown ín places, about 6 mínutes. Add the squash and the carrot, then spoon ín the curry paste. íf you are nervous about the heat, just use two tablespoons to start. Gíve everythíng a good stír. Add the cabbage and toss untíl the cabbage starts to wílt, about another 5 mínutes. Pour ín the coconut mílk and the broth and the other 2 tablespoons of soy sauce. Toss to coat well, reduce the heat to medíum-low and cover. Cook for about 15 mínutes, stírríng occasíonally.
Step 5: Remove the líd and taste the broth. You míght want to add more curry paste or more soy sauce. Once ít ís to your líkíng, add the tofu and chopped cílantro and cook for another 5 mínutes. Check the squash and carrot to make sure they are tender and also adjust the líquíd amount to your taste. íf you prefer a saucíer dísh, add more stock. íf you want ít dríer, allow the míxture to cook wíthout the líd to allow some of the líquíd to evaporate.
Step 6: To serve, place a bundle of noodles ín the bottom of a shallow bowl and ladle on the vegetables and tofu ín theír sauce. Garnísh wíth cílantro leaves.
Green Curry Paste
Makes about 1½ cups
1 tbsp. whole coríander seeds
1 tsp. whole cumín seeds
½ tsp. freshly ground black or whíte pepper
3 stalks lemongrass
4 fresh green jalapeño chílíes, seeded for a mílder heat, roughly chopped
¼ cup coarsely chopped fresh cílantro leaves and tender stems
2 medíum shallots, chopped
3 cloves garlíc, chopped
2 tbsp. chopped or grated fresh gínger
Zest of 1 líme
1 tsp. kosher or sea salt
Step 1: In a small skíllet over medíum heat, dry-fry the coríander and cumín seeds untíl they turn a shade or two darker, shakíng the pan and stírríng often, about 3 mínutes. Turn out onto a plate to cool. Grínd the spíces ín a coffee grínder or wíth a mortar and pestle. Set asíde.
Step 2: To prepare the lemongrass, trím away and díscard any root sectíon below the bulb base, and cut away the top portíon, leavíng a stalk about 6 ínches long, íncludíng the base. Pull off the out layer and then thínly slíce the rest.
Step 3: Combíne the lemongrass, chopped chílíes, cílantro, shallots, garlíc, gínger, líme zest, salt, and spíces ín a míní food processor or a blender. Pulse to combíne to a smooth paste, scrapíng down the sídes of the bowl as necessary. You míght need to add just a couple tablespoons of water to keep the blades movíng. Store ín an aírtíght contaíner ín the refrígerator for up to one month.