Instructions: LEMONGRASS NOTE Take a section from the middle of the stalk.

Drain the tofu, then dice it into 1/2-inch cubes. Heat 2 tablespoons oil in a medium skillet, add the shallots, and cook over medium heat until lightly browned, about 10 minutes. Season with a few pinches salt, then add half the cilantro. Remove from the heat and set aside.

Heat a wok, add the remaining oil, and swirl it around the sides. When hot, add the ginger, lemongrass, and jalapeno. Stir fry for about 30 seconds, add the coconut milk mixture and galangal and bring to a boil. Lower the heat, add the tofu, and simmer gently until heated through and the sauce has thickened, about 10 minutes. Add the soy, season with plenty of pepper, then add the shallots and remaining cilantro. Serve garnished with the cilantro sprigs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.