Thai Braised Mushrooms with Coconut, Lemongrass & Crispy Garlic
Tofu and mushrooms browned in oil, then braised with coconut milk, lemongrass, ginger, garlic, chilli, lime, and fish sauce.
- 400 g mixed mushrooms
- 200 g firm tofu
- 200 ml coconut milk
- 150 ml vegetable stock
- 2 whole lemongrass stalks
- 15 g fresh ginger
- 4 whole garlic cloves
- 1 whole lime
- 2 tsp fish sauce
- 5 g palm sugar
- 1 whole Thai red chilli
- 40 ml vegetable oil
- 10 g fresh Thai basil
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Slice mushrooms into quarters. Crush lemongrass stalks lightly with the side of a knife.
- Step 3
Mince garlic and ginger together. Slice red chilli thinly, removing seeds if you prefer less heat.
- Step 4
Heat 20ml oil in a large pan over medium-high heat. Fry tofu cubes 2–3 minutes per side until light golden. Remove and set aside.
- Step 5
In the same pan, add remaining 20ml oil. Cook mushrooms over high heat for 4 minutes, stirring occasionally, until they release their liquid and begin to brown. Remove and set aside.
- Step 6
Reduce heat to medium. Add garlic and ginger to pan, cook 1 minute until fragrant.
- Step 7
Add lemongrass and chilli, stir for 30 seconds.
- Step 8
Pour in coconut milk and vegetable stock. Add fish sauce and palm sugar. Stir well to combine.
- Step 9
Return mushrooms and tofu to pan. Simmer gently for 8 minutes, allowing flavours to meld.
- Step 10
Squeeze lime juice into the braise. Taste and adjust seasoning with more fish sauce or lime as needed.
- Step 11
Tear Thai basil over top and serve with jasmine rice.
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