Mushrooms and Tofu in Coconut Curry


This recipe is pretty flexible because you can use whichever combination of mushrooms you prefer, as long as they add up to ~2 cups.  Today I used shitake and enoki because I have them in the house, but button, portabella, and oyster mushrooms also taste really good.  I didn’t have fresh shitake mushrooms, so I soaked dried ones in hot water to rehydrate them and it worked well.  You can also use a leafy green like spinach instead of bok choy if that’s easier.

Ingredients

1 lb tofu, cut into 1 inch cubes
1 tbsp vegetable oil
1 tbsp Thai green curry paste
1 tbsp Thai red curry paste
1/4 cup cashews
1/4 tsp salt
13 oz can of coconut milk (unsweetened)
2 tbsp peanut sauce or creamy peanut butter
1 cup bok choy (or other green leafy veggie) torn into big pieces
5 shitake mushrooms, cut into 1/2 inch pieces and stems removed
1/2 cup edamame
6 oz enoki mushrooms, with the stems cut off

Directions

1.  Broil tofu (see recipe for Broiled Tofu).

2.  In a large saucepan, heat the oil and curry pastes until sizzling.   Stir continuously for ~1 min (so it doesn’t stick).  Add the cashews and stir for another minute.

3.  Add the salt, coconut milk, peanut sauce, bok choy, shitake mushrooms, and edamame and bring to a boil.  Simmer for ~7 mins.

4.  Add the enoki mushrooms and simmer for 3 mins.

5.  Serve hot with rice or noodles!

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