Coconut-Lime Green Curry Bowl

Method

1. 1Rice onCombine the rice, water and a pinch of salt, covered, on the lowest heat for 30 minutes; it can sit off heat after. Heat the oven to 425°F (220°C).
2. 2Bake the tofuPress the tofu 10 minutes, then cube. Toss with half the aminos first, then the arrowroot, then 2 tsp of the oil; the arrowroot needs to hit a wet surface. Spread on parchment and bake 25 minutes, flipping once.
3. 3Blend the pasteSlice the tender lemongrass core thin. Blend with the ginger, garlic, shallot, chile, cilantro stems, lime zest, coriander, cumin, white pepper, salt and 3 tbsp of the coconut milk on high 45 seconds, tamping hard. Scrape down and repeat until a true paste with no visible fiber.
4. 4Fry the pasteHeat the remaining oil in a skillet over medium. Fry the paste 4 to 5 minutes, stirring, until it darkens, tightens and the raw shallot smell is gone. Skipping this is why homemade curry tastes flat.
5. 5Build the sauceAdd the rest of the coconut milk, scraping the pan, and simmer 5 minutes. Add the green beans for 4 minutes, then the edamame for 1 more.
6. 6FinishOff the heat, stir in the lime juice, remaining aminos and maple. Taste; it should be sharply limey. Rice in the bowl, curry over, tofu on top, cilantro leaves to finish.