Adapted from NYT Cooking.

Ingredients

• 2 x 14 oz packages silken tofu, drained
• 2 T neutral oil, such as grapeseed
• 2 shallots, peeled and minced
• 3 garlic cloves, peeled and sliced
• 1″ piece ginger, scrubbed and grated
• 3 T red curry paste
• 1 x 14 oz can cherry tomatoes
• 1 qt vegetable stock
• 1 x 13.5 oz can full-fat coconut milk
• 1/4 c soy sauce
• 1.5 c mixed fresh herbs, such as cilantro, basil, and dill
• 2 scallions, thinly sliced
• 1 lime, cut into wedges, for squeezing
• Salt and black pepper

Instructions

1. Pat tofu dry and cut each block into 3 slices.
2. Heat a Dutch oven or heavy-bottomed pot over medium-high. Add oil and shallots and stir until softened, 2 minutes.
3. Add garlic, ginger, and curry paste and cook, stirring until fragrant and the paste turns deep red, 2 minutes.
4. Add tomatoes, stir, and bring to a simmer.
5. Cook until tomato juices thicken slightly, 4 minutes.
6. Pour in vegetable stock, increase heat to high, and bring to a boil.
7. Reduce heat to medium and simmer to slightly reduce the liquid, 10 minutes.
8. Stir in coconut milk, season with salt, and remove from heat.
9. While the broth simmers, divide tofu among 6 bowls, breaking each slice into 4–5 pieces.
10. Season each bowl with 2 t soy sauce and a few cracks of black pepper.
11. Top each bowl with about 1/4 c fresh herbs.
12. Ladle hot broth over the tofu.
13. Top with scallions and serve with lime wedges.