Thai Red Curry with Tofu & Wood Ear Mushrooms
Creamy, spicy and packed with flavour, this Thai red curry brings together marinated tofu, wood ear mushrooms, bamboo shoots and red chilli in a rich coconut sauce. The wood ear mushrooms add their distinctive texture, while lime, red curry spices and a touch of maple syrup balance the dish.
Ingredients
For the tofu marinade
- 1 tbsp Thai red curry spice blend
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
- ½ tsp lime juice
- 1 tbsp water
For the curry
- 12 oz (340 g) firm tofu
- ¾ cup full-fat coconut cream, canned and shaken
- 1 tsp maple syrup
- 3 spring onions
- 1.5 oz (43 g) canned bamboo shoots
- 2.5 oz (71 g) wood ear mushrooms
- 1 red chilli
- Salt and black pepper, to taste
How to make it
- 1
Prepare the ingredients - Press the firm tofu to remove excess water. Slice the red chilli and cut the spring onions into thin julienne strips. Pre-cook the wood ear mushrooms according to the package instructions.
- 2
Make the marinade - In a glass mixing bowl, combine the Thai red curry spice blend, tomato paste, vegetable oil, lime juice and water. Mix thoroughly until everything is well combined.
- 3
Marinate the tofu - Once the tofu has been pressed, cut it into cubes and place them in a shallow glass bowl. Pour over the marinade and mix carefully, making sure the tofu is evenly coated. Leave to marinate for at least 15 minutes.
- 4
Cook the tofu - Heat a frying pan or wok over medium heat. Add the marinated tofu, scraping any remaining marinade from the bowl into the pan. Season with salt and black pepper, mix well and fry for 5-8 minutes.
- 5
Add the vegetables and mushrooms - Add the sliced red chilli, bamboo shoots, spring onions and pre-cooked wood ear mushrooms. Stir everything together and cook for 2-3 minutes.
- 6
Add the coconut cream - Pour in the full-fat coconut cream and stir well so everything is evenly combined.
- 7
Finish the curry - Add the maple syrup, stir and cook for another 2-3 minutes. Serve while hot.