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Mushroom Coconut Curry with Peas and Crispy Tofu

This is a hearty winter dish great served over fragrant jasmine rice, the grain of your choice or just on its own, here’s how I do it:

Ingredients

1 package mushrooms sliced I used crimini

1 block of firm tofu cut into 1” cubes

3/4 cup frozen peas

1 tbs tomato paste

1 tsp garam Masala

1 tsp curry powder

1/2 tsp red chili flakes or 1 fresh red chili chopped fine

1 small onion chopped

1” of ginger grated or ginger powder

1 cup coconut milk

1 heaping tbs corn starch


In a bowl add the corn starch and cubed tofu and toss add S&P and stir fry in a skillet with a little neutral oil for 15 mins till crisp and golden on each side or air fry for 9 mins at 400F, set aside. In the same skillet add a little more oil when hot add the onion, chili flakes and ginger simmer then add the spices continue simmering then add the tomato paste when melted add the mushrooms cover with a lid and simmer 5 mins till softened then add the coconut milk and simmer another few mins then add the peas, adjust S&P then at the very end add the cooked tofu and continue simmering till everything is piping hot and serve immediately.


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