Vadouvan Tofu & Coconut-Ginger Curry

Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Remove the paper towels and transfer the pressed tofu to a cutting board; medium dice.

Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and thinly slice the shallot. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Quarter the lime.

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, line a sheet pan with foil; lightly oil the foil. In a large bowl, combine the flour and curry powder; season with salt and pepper. Add the diced tofu and gently toss to coat. Discarding any excess flour mixture, transfer to the sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 14 to 16 minutes, or until browned and slightly crispy. Remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced shallot, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the chopped bok choy stems. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the chopped bok choy leaves and the juice of 2 lime wedges until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and baked tofu. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!