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1 16-ounce carton soft or firm tofu, packed in water
1 tablespoon vegetable oil
1 yellow onion, thinly sliced
3 garlic cloves, finely chopped
1 heaping tablespoon finely chopped ginger
1 15-ounce can light coconut milk
1 teaspoon Thai curry paste (or 1 tablespoon Patak's Hot Curry Paste), or to taste
1/2 teaspoon salt
3 tablespoons chopped cilantro stems plus chopped leaves for garnish
1 cup frozen peas
Juice of 1 lime, or to taste
4 cups cooked brown or white rice
2 tablespoons roasted peanuts or cashews (optional)
Drain tofu and set on a cutting board while you assemble the rest of the ingredients.
Heat oil in a 10-inch sauté pan. Add onion and cook over medium-low heat, stirring occasionally, until limp and translucent, 3-4 minutes. Stir in garlic and ginger; add coconut milk, curry paste, salt and cilantro stems. Simmer gently.
Cut tofu into cubes or triangles. Add to sauce, raise heat to medium and cook until heated through, approximately 5 minutes. Add peas and cook for a few minutes until hot. Season with lime juice.
Spoon tofu and sauce over rice and garnish with roasted nuts and reserved cilantro leaves.