Thai Braised Tofu and Mushroom Curry with Coconut Broth and Jasmine Rice
Braised tofu and mushrooms simmered in coconut milk and vegetable stock with shallots, garlic, red chilli and fish sauce.
- 250 g firm tofu
- 200 g mixed mushrooms
- 3 cloves garlic cloves
- 60 g shallots
- 1 whole red chilli
- 200 ml coconut milk
- 150 ml vegetable stock
- 2 tsp Thai fish sauce
- 20 ml lime juice
- 75 g jasmine rice
- 1 tbsp vegetable oil
- 10 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper to remove excess moisture. Cut into 2cm cubes and set aside.
- Step 2
Cook jasmine rice according to packet instructions (typically 75g rice with 150ml water, simmer 12-15 minutes covered). Set aside.
- Step 3
Slice mushrooms into quarters. Mince garlic, thinly slice shallots, and slice red chilli (remove seeds for less heat if preferred).
- Step 4
Heat oil in a large pan or wok over medium-high heat. Add shallots and garlic, cook for 2-3 minutes until fragrant and beginning to soften.
- Step 5
Add mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to colour.
- Step 6
Pour in coconut milk and vegetable stock, add tofu cubes gently, and bring to a simmer. Add fish sauce and sliced red chilli.
- Step 7
Simmer gently for 15 minutes, allowing flavours to meld and tofu to absorb the broth. Do not boil vigorously.
- Step 8
Finish with lime juice, taste and adjust seasoning with additional fish sauce or lime as needed.
- Step 9
Serve tofu and mushroom curry over jasmine rice, garnish with fresh coriander and extra chilli slices if desired.
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