1 1/2 inches fresh ginger root, peeled and chopped
2-3 cloves garlic, minced
1 onion, chopped
2 lemon grass stalks, finely chopped
2 red Thai chiles, seeded and finely chopped
1 tablespoon palm sugar
2 teaspoons seaweed paste
1 tablespoon vegetarian nuoc mam
2 tablespoons curry powder
1 can coconut cream
juice and zest of one lime
salt to taste
350 grams extra-firm tofu, sliced
1 package large tofu puffs, sliced in half diagonally
cilantro and/or Thai basil, chopped, for garnish
Pestle together ginger and garlic. Heat in the oil in a wok, and add onion. Cook until soft, then add ginger-garlic paste. Cook for a few minutes until fragrant, then add lemon grass, chile, and sugar. Stir to combine, cook briefly, then add seaweed paste, nuoc mam, and curry powder. Combine thoroughly and cook for 1-2 minutes. Add coconut cream and lime, and bring to a boil. Simmer gently for a few minutes, then add salt to taste.
Stir in tofu and tofu puffs. Allow to simmer for a few minutes before turning off heat. Cover and let rest so that the tofu puffs can absorb the sauce. Reheat before serving, topped with herbs, with rice on the side.