Fried mushrooms and tofu in coconut, garlic and peanut butter sauce - Lizs Whole Food Kitchen
1706
post-template-default,single,single-post,postid-1706,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive

Fried mushrooms and tofu in coconut, garlic and peanut butter sauce

Finding ways to make tofu taste nice can be a challenge but this is a lovely dish, serve with noodles and stir fried vegetables. I was inspired to make this from looking at many of Meera Sodha’s recipes.

1 small punnet of baby mushrooms, finely sliced
1 pack tofu 200g, I like Taifun Feto fermented tofu, pressed between paper towel to remove water and cut into small dice
2 cloves garlic, crushed
2 tbsp shoyu or tamari
2 tbsp smooth or crunchy peanut butter
2 tbsp rice mirin
2 tbsp toasted sesame oil
1 tsp brown sugar
1 small tin coconut milk Thai gold do a nice one
Light rapeseed oil for frying

 

First mix the peanut butter, garlic, shoyu, mirin and sesame oil together in a small bowl till you have a paste.
In a medium frying pan heat 2 tbsp oil and fry the tofu cubes till they are turning brown. Remove from the pan with a slotted spoon and set aside. In the same pan add 2 more tbsp oil and fry the mushrooms for a few minutes until they begin to turn brown.
Put the tofu back in the pan with the mushrooms and add in the paste and stir to coat and cook for five minutes on a medium heat stirring all the time. Add a splash of water if it is very thick then add in the coconut milk and sugar and cook stirring all the time for a few minutes. It will thicken up especially as it cools.
Serve heated with noodles and vegetables and thin with more water if you like.

No Comments

Sorry, the comment form is closed at this time.