Curry Tofu Recipe

Ingredients

Curry Base

• 2 tablespoons coconut oil, olive oil, or ghee
• 2 shallots, finely chopped
• 1 tablespoon finely chopped lemongrass
• 6 garlic cloves, finely chopped
• 1 tablespoon ginger, finely grated
• 2 teaspoons freshly grated turmeric root (or ½-1 teaspoon ground turmeric)

Broth

• 2 cups veggie stock or chicken broth
• 1 can coconut milk
• 1 teaspoon fish sauce or vegan fish sauce or soy sauce
• 1 teaspoon sugar
• 0.25 teaspoon salt
• 0.5 teaspoon yellow curry powder
• 0.125 teaspoon cayenne pepper

Main Ingredients

• 4 ounces shiitake mushrooms, de-stemmed and sliced
• 6 ounces tofu, cut into ¾ inch cubes
• 1 tablespoon fresh lime juice
• 0.25 cup chopped cilantro

Instructions

Make the Curry

1. Heat oil in a large heavy bottom pot or skillet over medium heat. Add shallots and sauté until golden and tender, about 5-6 minutes. Add lemongrass, garlic, ginger and turmeric and sauté 2 more minutes.
2. Add stock and coconut milk and bring to a simmer.
3. Add fish sauce, sugar, salt, cayenne and ground turmeric, stirring to combine.
4. Add shiitakes and simmer gently 2-3 minutes.
5. Add tofu, and continue simmering until tofu is warmed through, about 3-4 minutes.
6. Add the lime, taste, and adjust salt and cayenne.
7. Add the cilantro.
8. Serve over rice, dividing among bowls.

Notes

• For extra veggies, add a big handful of baby spinach, broccoli, bok choy, or red bell pepper.
• Adjust the cayenne to your preferred spice level.
• This recipe is naturally gluten-free when using gluten-free liquid aminos instead of soy sauce.