Tibetan Tofu Curry With Wild Mushrooms
Tibetan Tofu Curry with Wild Mushrooms is a flavorful and aromatic dish that combines the earthy flavors of wild mushrooms with the richness of tofu, all simmered in a fragrant curry sauce.
Ingredients
- 1 block of firm tofu, cubed
- 2 cups of wild mushrooms, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of curry powder
- 1 can of coconut milk
- 2 tablespoons of soy sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Instructions
- In a large pan, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the wild mushrooms to the pan and cook until they start to release their juices.
- Stir in the curry powder and cook for another minute.
- Pour in the coconut milk and soy sauce, then add the cubed tofu. Simmer for 15-20 minutes, until the tofu is heated through and the flavors are well combined.
- Season with salt and pepper to taste.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Fat
- 10g
- Carbohydrates
- 20g
Supplies
Large pan Knife Cutting board Grater Measuring spoons Measuring cups
Tools
Serving spoon Tongs Ladle
Serving suggestions
Serve the Tibetan Tofu Curry with Wild Mushrooms over steamed rice or with Tibetan flatbread for a complete meal.
Tips & tricks
For an extra kick of heat, add a pinch of red pepper flakes to the curry sauce.
Cost
$15