- 4
Ingredients
- 1 1/2 cups lite coconut milk*
- 2 tsp. minced ginger
- 2 tsp. grated lime zest
- 2 tsp. dried lemongrass
- 1 red bell pepper, sliced into matchstick-sized strips (reserve some for garnish)
- 3 cups mild vegetable stock**
- 1/2 to 2 teaspoons Thai red curry paste, depending on desired hotness
- 1 package (12-14 ounces) extra firm tofu, cut into small cubes (not silken tofu)
- 15 ounces canned straw mushrooms, drained and rinsed (or 2 cups sliced button mushrooms)
- 2 tsp. vegan sugar or other sweetener
- 2 tablespoons light soy sauce
- Salt to taste
- Fresh lime juice to taste
- Grated lime peel, for garnish
Preparation
Step 1
Instructions
Combine lime zest, lemongrass, ginger, and coconut milk with stock in a large saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5-10 minutes.
Add the curry paste a half-teaspoon at a time, stirring well to combine and tasting as you go to make sure you don’t make it too spicy. Stir in the tofu, mushrooms, sugar, soy sauce, and salt, to taste. Simmer for about 10 more minutes. Add lime juice (I used the juice of half a lime) and serve over rice, garnished with red pepper strips and grated lime peel, with extra lime on the side.
Notes
*A note about the coconut milk: I’ve had a lot of success substituting rice milk or soymilk for coconut milk in some recipes, though I haven’t tried it in this one; to replace the coconut taste, I add coconut extract, tasting it as I add it until it seems just coconutty enough without tasting fake. Bryanna Clark Grogan recently posted a coconut milk substitute on her blog; it uses silken tofu, almond milk, and coconut powder.
**A note about the stock: Choose a very mild vegetable stock or broth, one without an overwhelming flavor of its own. A good option is Imagine Foods No-Chicken broth.
Preparation time: 10 minute(s) | Cooking time: 20 minute(s)