By Request: Tofu and Vegetable Thai Curry

For Luna!

1/2 pound firm tofu, cut into bite sized chunks
3 tbs dark soy sauce
1 tbs sesame oil
1 tsp chili sauce
1 inch piece of fresh ginger, grated finely
1 head broccoli, cut into small pieces
1/2 head cauliflower, cut into small pieces
2 tbs vegetable oil
1 onion, slices thinly
1 2/3 cups coconut milk
2/3 cup water
1 red bell pepper, seeded and chopped
1 cup green beans, halved
1 1/2 cups button mushrooms, halved
shredded scallions to garnish
boiled jasmine rice or rice noodles, to serve

For the curry paste:

2 fresh red or green chiles, seeded and chopped
1 lemongrass stalk, chopped
1 inch piece fresh galangal, chopped
2 kaffir lime leaves
2 tsp ground coriander
a few fresh cilantro sprigs
3 tsp water

Star by placing the tofu chunks into a large, oven proof glass dish, in a single layer.

Mix together the soy, sesame oil, chili sauce and grated ginger, then pour over the tofu. Toss to coat, cover, and refrigerate at least 2 hours, turning the tofu occasionally.

Make the chili paste. Place the chili paste ingredients - except for the water - in the food processor and pulse until well chopped. Add the water, and process til smooth.

Preheat your oven to 375F (190C). Get the tofu out.

Heat a large pan. Add the vegetable oil, then add the onions and cook over low heat until soft, about 8 minutes or so. Stir in the curry paste and coconut milk, add the water, and bring to a boil.

Stir in the red pepper, green beans, broccoli and cauliflower. Transfer to a large casserole dish and place on the lowest rack of the oven. Stir the tofu and marinade, then place that dish on the highest rack of the oven.

Cook for 30 mnutes, then remove the tofu and add it to the dish of vegetables. Reduce the heat to 350F (180C) and cook for another 15 minutes, or until veggies are tender.

Garnish with scallions and serve with rice or noodles.

Adapted from the Cook's Encyclopedia of Thai Cooking