Vegan Coconut Curry

Method

1. 1Crisp the tofu. Heat 1 tablespoon of oil in a large wok or deep frying pan over medium-high heat. Add the pressed tofu cubes in a single layer — do not crowd. Cook without moving for 3 to 4 minutes until a golden crust forms on the base, then turn and repeat on each side. The tofu should be firm, golden, and slightly crispy on the outside. Transfer to a plate and set aside. The crust matters: it prevents the tofu from turning soft and mushy once it goes into the sauce.
2. 2Fry the curry paste. Add the remaining oil to the same pan over medium heat. Add the curry paste and fry, stirring constantly, for 60 to 90 seconds until it darkens slightly and smells intensely fragrant — you'll know it's ready when the whole kitchen smells of it. Add the sliced onion and cook for 3 minutes. Add garlic and ginger and cook for another 60 seconds.
3. 3Build the sauce. Add the sliced red pepper and broccoli florets. Stir to coat in the paste. Pour in the vegetable stock and two-thirds of the coconut milk. Stir to combine and bring to a gentle simmer — not a full boil. Add the soy sauce and sugar. Simmer for 8 to 10 minutes until the vegetables are just tender and the sauce has thickened slightly. The sauce should coat the back of a spoon.
4. 4Add tofu and finish. Return the crisped tofu to the pan and stir gently. Add the remaining coconut milk — adding it at the end preserves its creaminess and gives the sauce a final richness. Reduce to low heat. Stir in the spinach or kale and let it wilt for 60 seconds. Taste the sauce: it should be savory, creamy, faintly sweet, and bright. Squeeze in the lime juice and add the zest. Adjust with more soy sauce if flat, more sugar if too sharp.
5. 5Serve. Divide over jasmine rice and scatter with fresh Thai basil or coriander. Serve with extra lime wedges. The curry is best eaten immediately but keeps well for 4 to 5 days in the fridge — the flavor improves significantly overnight as the spices continue to develop in the sauce.