Thai Braised Tofu and Mushroom Curry with Jasmine Rice
Tofu and mixed mushrooms braise in coconut milk with red curry paste, then simmer with lime juice, fish sauce, palm sugar and coriander.
- 200 g firm tofu block
- 150 g mixed mushrooms
- 200 ml coconut milk
- 3 whole garlic cloves
- 15 g fresh ginger
- 20 g red curry paste
- 1 tbsp lime juice
- 1 tsp fish sauce
- 5 g palm sugar
- 75 g jasmine rice
- 8 g fresh coriander
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Cook jasmine rice according to packet instructions (typically 75g rice to 150ml water, 15 minutes).
- Step 3
Heat oil in a large pan over medium-high heat. Fry tofu cubes until golden on 2–3 sides (5 minutes total). Remove and set aside.
- Step 4
In the same pan, add minced garlic and ginger, cook for 1 minute until fragrant. Stir in curry paste and fry for 1 minute.
- Step 5
Pour in coconut milk and stir well. Add sliced mushrooms and return tofu to the pan. Simmer for 12 minutes.
- Step 6
Season with lime juice, fish sauce and palm sugar. Taste and adjust seasoning. Simmer for 2 more minutes.
- Step 7
Serve curry over jasmine rice, garnished with fresh coriander.
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