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.
Ingredients1 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
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!