-
1
Place chilies in a heatproof container and cover with boiling water. Cover and set aside for 10 minutes. Meanwhile, place garlic, shallots, Thai chilies, cilantro, lime leaves, lemongrass, galangal, ground pepper, and 1 teaspoon salt in a
-
2
. Pound into a rough paste. Drain chilies, add to mortar, and continue pounding until a rough paste has formed. Alternatively, chop all ingredients in a food processor (see note).
-
3
Heat 1 tablespoon (15ml) oil in a
-
4
over medium-high heat until shimmering. Add tofu, spread into a single layer, and cook, occasionally shaking pan gently, until crisp on first side, about 3 minutes. Flip tofu and continue cooking until second side is crisp. Transfer to a bowl and set aside. Add another tablespoon (15ml) oil to the wok and increase heat to high. When oil is smoking, add beans and cook, stirring and tossing occasionally, until blistered and tender, about 3 minutes. Transfer to bowl with tofu.
-
5
Add remaining tablespoon (15ml) oil to wok and return to high heat until lightly smoking. Add curry paste all at once and cook, stirring continuously, until aromatic and sizzling, about 1 minute. Return tofu and beans to pan, along with sugar and soy sauce. Stir and toss to combine and coat tofu and beans in curry paste. Season to taste with more salt if desired. Serve immediately with steamed jasmine rice.
