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Ingredients
  • 8 large dried New Mexico chiles
  • 14-ounce package extra-firm tofu
  • 2 shallots, coarsely chopped
  • 8 garlic cloves, coarsely chopped
  • 1 1-inch piece lemongrass, tough outer layers removed, chopped
  • 1 ½-inch piece galangal, peeled, coarsely chopped
  • 1 tablespoon chopped cilantro stems
  • 1 teaspoon finely grated makrut lime zest (optional)
  • ½ teaspoon kosher salt
  • ½ teaspoon black peppercorns, crushed
  • 6 makrut lime leaves, finely chopped, divided (optional)
  • 2 tablespoons vegetable oil
  • 1 pound green beans, trimmed
  • 2 tablespoons fish sauce (nam pla or nuoc nam)
  • 1 tablespoon sugar
  • Cooked white or brown jasmine rice (for serving)
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