Thai Vegetable Curry with Mushrooms and Tofu
This Thai vegetable curry with mushrooms and tofu is a quick and nutritious weeknight dinner. Tofu is an easy-to-cook plant-based protein that takes on the flavor of the curry, and mushrooms add a meaty feel without actually adding meat! Quick, easy, and delicious–what more could you ask for?
Ingredients
- 8 ounces firm tofu, pressed, drained, and cubed (~¾”)
- 8 ounces shitake mushrooms
- 1 - 14 oz can full-fat coconut milk, divided
- 2 - 3 Tablespoons Thai red curry paste
- 1 cup low-sodium vegetable broth
- 1 Tablespoon brown sugar
- 2 Tablespoons fish sauce (sub tamari for vegan variation)
- 1 medium red bell pepper, sliced (~1 cup)
- 1 medium zucchini, sliced into half moons (~1 cup)
- ¼ cup roughly torn Thai basil leaves (can sub Italian basil)
- 1 medium lime (~2 Tablespoons juice)
Instructions
- Remove the tofu from the packaging and drain. Place tofu block on a folded dishcloth or several paper towels. Place another towel or paper towels on top of tofu, followed by a cutting board, pan, or plate. Place a large can or other heavy object on top to weigh down the tofu. Let sit for ~30 minutes.
- In a 3-4 quart saucepan, bring ½ cup coconut milk to a boil. Add curry paste and stir. Continue cooking over medium high heat, stirring until thick. The coconut oil may start to separate from the paste.
- Add the remaining coconut milk, broth, sugar, and fish sauce. Stir to combine and bring to a simmer.
- Add the mushrooms and tofu, and continue to simmer for ~10 minutes.
- Add the bok choy and red bell pepper and simmer for an additional 1 - 2 minutes. Turn off heat, and stir in the Thai basil and lime juice. Serve over brown or Jasmine rice. Enjoy!
Notes
If you are sensitive to spice, start with 2 Tablespoons red curry paste.
If you like your curry extra spicy, bump the curry paste up to ¼ cup.