Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
Recipe information
Yield
4 servings
Ingredients
5
4
1
1
2
1
1
1
1
1
½
½
Preparation
Step 1
Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
Step 2
Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5–7 minutes. Stir in lime juice.
Step 3
Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.
Leave a Review
Reviews (2)
Back to TopI really liked this. I browned the tofu in the pan before making the sauce for a little more texture then incorporated it back in to soak up the flavors. Seems like it'd be a little soggy without doing that. I also used lettuce instead of collards. The tofu would be good in noodle bowls, salads, and more if you didn't feel like wraps.
cassidy.haight
Richmond, VA
7/12/2019
These were great! Perfect for a light (but filling) summer meal. I got spicy curry paste and loved it.
Anonymous
Los Angeles
4/3/2019