Curry Tofu Recipe
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(7)
Ingredients
2 servings
- 2 tablespoons coconut oil, olive oil, or ghee
- 2 shallots- finely chopped
- 1-2 tablespoons finely chopped lemongrass
- 6 garlic cloves- finely chopped
- 1 tablespoon ginger- finely grated, or use ginger paste
- 2 teaspoons freshly grated turmeric root (or sub ½-1 teaspoon ground turmeric)
- 2 cups veggie stock or chicken broth
- 1 can coconut milk
- 1 teaspoon fish sauce or vegan fish sauce or soy sauce or gluten-free liquid aminos
- 1 teaspoon sugar or alternative
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon yellow curry powder
- 1/8-¼ teaspoon cayenne, more to taste
- 4 ounces shiitake mushrooms- de-stemmed and sliced
- 6 ounces tofu- cut into 3/4 inch cubes
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- optional additions: big handful baby spinach, or other veggies like broccoli, bok choy or red bell pepper etc.
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Preparation
Step 1
Heat oil In a large heavy bottom pot or skillet over medium heat. Add shallots and saute until golden and tender about 5-6 minutes. Add lemongrass, garlic, ginger and turmeric and saute 2 more minutes.
Step 2
Add stock and coconut milk and bring to a simmer.
Step 3
Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.
Step 4
Add shittakes and simmer gently 2-3 minutes.
Step 5
Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.
Step 6
Add the lime, taste, and adjust salt and cayenne.
Step 7
Add the cilantro.
Step 8
Serve over rice, dividing among bowls.
Step 9
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