Thai Mushroom Curry and Tofu Recipe Made with South Mill Champs’ Shitake and Cremini Mushrooms

Thai Mushroom Tofu Recipe

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Thai Mushroom Green Curry with Tofu

Take your family on a low-sodium culinary adventure around the world with this Thai mushroom curry recipe. Vibrant green curry is complemented by smooth tofu, umami-rich shiitake and crimini mushrooms and crisp green beans. Serve this delicious vegetarian meal over steamed white or basmati rice, if desired.

  • Author: Recipe Courtesy of the Mushroom Council
  • Prep Time: 1+ hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: Serves 6 1x
  • Category: Dinner

Ingredients

Scale
  • 1 pound extra firm tofu, drained
  • 1 tablespoon Thai green curry paste
  • 1 (13 to 14 ounce) can coconut milk (divided)
  • 1 1/2 teaspoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (optional)
  • 8 ounces shiitake mushrooms, halved
  • 8 ounces crimini mushrooms, halved
  • 1 small onion, cut into 1-inch dice
  • 1 small red pepper, seeded and cut into 1-inch dice
  • 1 cup green beans (fresh or frozen and thawed), cut into 2-inch pieces
  • 1 lime, juiced
  • 1/4 cup fresh basil, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Working on the long side of the block of tofu, slice it into 8 slices.
  2. Place two layers of paper towel on a rimmed baking sheet and top with tofu slices. Place two more layers of paper towel on top of the tofu, followed by another baking sheet.
  3. Weigh the baking sheet down with a heavy skillet or 3 cans for about hour to squeeze out excess moisture.
  4. Cut each rectangle into 4 pieces.
  5. Heat olive oil in a deep skillet or Dutch oven over medium heat.
  6. Add green curry paste and cook 30 seconds to soften.
  7. Add coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.
  8. Add shiitake and crimini mushrooms and onion; cover and simmer 3 – 4 minutes.
  9. Gently stir in tofu; cover and simmer 3 – 4 minutes.
  10. Add peppers and green beans; simmer partially covered 3 – 4 minutes.
  11. Add lime juice and basil and gently stir just to combined; season with salt and pepper. Serve with steamed white or basmati rice, if desired.

Nutrition

  • Serving Size: 1 cup
  • Calories: 259
  • Sodium: 262 mg
  • Fat: 20 g
  • Saturated Fat: 13 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 0 mg

Keywords: Thai Green Curry, Tofu and Mushroom Curry

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