Ingredients

• 5 scallions
• 4 garlic cloves, finely grated
• 1 (2") piece ginger, peeled, finely grated
• 1 Tbsp. virgin coconut oil or vegetable oil
• 2 Tbsp. Thai red curry paste
• 1 (14-oz.) package firm tofu, drained, broken into 1" pieces
• 1 cup unsweetened coconut milk
• Kosher salt
• 1 Tbsp. fresh lime juice
• 1 Fresno chile, thinly sliced (optional)
• 1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
• 1/2 cup cilantro leaves with tender stems
• 1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
• Lime wedges (for serving)

Instructions

1. Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
2. Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5–7 minutes. Stir in lime juice.
3. Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.