Tofu and Shiitake Coconut Curry Bowls

I’m starting to experiment more with cutting dairy out. Not for any sort of “diet” (I don’t believe in diets, I believe in eating in moderation with a healthy balance of protein, fat, and carbs) but merely because dairy just doesn’t do well with me.

I try to fight it because cheese is just so good on all the things, but clearly my gut tells me otherwise. I am practically lactose-intolerant, although I can’t pinpoint the exact dairy product(s) that make me stomach go nuts.

I can eat certain yogurts, ice creams, and cheeses without my stomach hating me but then I’ll eat a dish with a small dose of dairy in it and my stomach wants to murder me, so cutting out dairy slowly might help.

I created this tofu and shiitake coconut curry bowl because we needed a fast dinner and I am loving tofu and creating recipes with tofu.

I ate it a lot growing up but it was mainly in a couple staple Chinese dishes, and I feel tofu has a lot of bad rap because it’s soy and because people generally don’t know how to cook with it so they just think the one time they made it poorly, tofu definitely sucks.

My pan-fried sesame garlic tofu and teriyaki tofu and broccoli knocks the belief that ‘tofu is bland’ out of the water, and this tofu and shiitake coconut curry bowl does the same.

Honestly, I think of tofu kind of like a sponge. It soaks up whatever flavors you give it and with brothy dishes like this tofu and shiitake coconut curry, the tofu is enhance with the coconut curry broth.

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Tofu and Shiitake Coconut Curry Bowls

This plant-based dinner is so super simple to put together and has all the delicious flavors you want in a cozy Asian-inspired dish!

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Course: Dinner

Cuisine: Asian

Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2

Author: Julie Wampler

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Ingredients

• 1 tablespoon avocado oil or another non-flavored oil
• 2 scallions, diced
• 1 teaspoon fresh ginger
• 3 ounces fresh shiitake mushrooms, sliced
• 1: 15 ounce can unsweetened coconut milk
• 2/3 cup water
• 1 tablespoon red curry paste
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• 1 teaspoon fish sauce
• 16 ounces extra firm tofu, pressed and cubed
• 2 cups baby spinach

Instructions

• In a large pot, heat up oil to medium then add scallions and ginger and cook until fragrant, about 1-2 minutes. Turn heat up to medium high and add the mushrooms.
• Once softened/cooked, add coconut milk, water, red curry paste, turmeric, black pepper and fish sauce. Bring to a rolling simmer then bring down the heat to a medium low and let simmer for 10 minutes.
• Add the tofu and let simmer for 10 minutes more.
• Remove from heat and stir in the baby spinach. Serve over white rice.

Photography by Ari Laing