Turmeric Curry Tofu with Coconut and Shiitakes
Turmeric Curry Tofu with Coconut and Shiitakes might be just the main course you are searching for. One portion of this dish contains roughly 13g of protein, 68g of fat, and a total of 752 calories. This recipe serves 2. For $5.97 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 69 people have made this recipe and would make it again. Head to the store and pick up ginger, fish sauce, salt, and a few other things to make it today. It is a pricey recipe for fans of Indian food. It is brought to you by Feasting at Home. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. Similar recipes include Turmeric-Coconut Curry with Pork, Coconut Chicken Curry With Turmeric and Lemongrass, and Coconut Chicken Curry With Turmeric and Lemongrass.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 can coconut milk
¼ teaspoon cayenne, more to taste
¼ cup chopped cilantro
A fragrant coconut curry infused with turmeric root, lemongrass and ginger enveloping tofu and shiitake mushrooms.
2 tablespoons coconut oil, olive oil, or ghee
1 teaspoon fish sauce
6 garlic cloves- finely chopped
1 tablespoon ginger- finely grated
½ teaspoon ground turmeric
1 tablespoon finely chopped lemongrass
1 tablespoon fresh lime juice
¼ teaspoon salt, more to taste
2 shallots- finely chopped
4 ounces shiitake mushrooms- de-stemmed and sliced
2 cups chicken or veggie stock
1 teaspoon sugar or alternative
4 ounces tofu- cut into ¾ inch cubes
2 teaspoons fresh grated turmeric root
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
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.Add stock and coconut milk and bring to a simmer.Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.Add shittakes and simmer gently 2-3 minutes.Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.Add the lime, taste, and adjust salt and cayenne.Add the cilantro.Serve immediately, dividing among bowls.Notes- Use the base for your own combination of veggies. Serve over grains or as a stew. if you can find fresh turmeric, just add a little more ground turmeric ( to taste).
Step by step:
1. Heat oil In a large heavy bottom pot or skillet over medium heat.
2. Add shallots and saute until golden and tender about 5-6 minutes.
3. Add lemongrass, garlic, ginger and turmeric and saute 2 more minutes.
4. Add stock and coconut milk and bring to a simmer.
5. Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.
6. Add shittakes and simmer gently 2-3 minutes.
7. Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.
8. Add the lime, taste, and adjust salt and cayenne.
9. Add the cilantro.
10. Serve immediately, dividing among bowls.Notes- Use the base for your own combination of veggies.
11. Serve over grains or as a stew. if you can find fresh turmeric, just add a little more ground turmeric ( to taste).
Nutrition Information:
covered percent of daily need
