Foryoueats: Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry) Recipe

Ingredients

• 6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
• 6 medium cloves garlic, roughly chopped (30g)
• 2 medium shallots, peeled and roughly chopped (60g)
• 2 to 6 red Thai bird chilies (to taste), roughly chopped
• 1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
• 3 fresh or dried makrut lime leaves (see note), hard central stem removed and discarded, leaves roughly chopped
• 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves removed and discarded, tender core thinly sliced
• 1 (1-inch) knob galangal, peeled (see note)
• 1/2 teaspoon (2g) freshly ground white or black pepper
• Kosher salt
• 3 tablespoons (45ml) vegetable oil or coconut oil
• 1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch squares, pressed firmly between paper towels
• 1 pound (450g) green beans or long beans, trimmed and cut into 1 1/2-inch lengths
• 1 tablespoon (14g) sugar
• 1 tablespoon (15ml) soy sauce
• Steamed jasmine rice, for serving