Thai Curry Mushrooms and Tofu

Recipe Courtesy of the Mushroom Council and


Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 6 servings

Serving size: 1 cup


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 cremini, 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


1. Working on the long side of the block of tofu, slice it into 8 slices.  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.  Weigh with a heavy skillet or 3 cans for about hour to squeeze out excess moisture.  Cut each rectangle into 4 pieces.

2. Heat olive oil in a deep skillet or Dutch oven over medium heat.  Add green curry paste and cook 30 seconds to soften.  Add coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes.  Add peppers and green beans; simmer partially covered 3 – 4 minutes.

4. 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 Facts

1 cup serving: Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Foodservice portion


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