Spicy Stir-Fried Tofu with Lime Leaves

Cutting a swathe across the heart of Asia are an army of delightfully intense, spicy ways with mince, sometimes described as dry curries, from Pakistan’s keema to one of Thailand’s best-loved dishes, pad krapow. Here is another way with mince from Thailand’s south. Khua kling could just as well sit in the chilli chapter as it is one of the fiercest dishes I know (of course you can adjust the chilli from the merely piercing to the incendiary). However, there is also the balmy, citrus freshne