Easy Coconut Mushroom Tofu Stew That Warms Your Soul

This Coconut Mushroom Tofu Stew is a comforting, creamy dish filled with umami flavors, perfect for cozy nights.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 bowls

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew Base

1 can Coconut Milk Use full-fat for the creamiest texture
8 ounces Mushrooms Mix of cremini and shiitake
14 ounces Firm Tofu Pressed to remove excess water
1 medium Onion Sauté until translucent
3 cloves Garlic Minced

For Seasoning & Flavor

2 tablespoons Soy Sauce
1 tablespoon Fresh Ginger Grated
1 tablespoon Lime Juice Stir in at the end
1/2 teaspoon Red Chili Flakes Optional

For Garnish

1/4 cup Fresh Cilantro Chopped
2 stalks Scallions Thinly sliced

Equipment

heavy pan
Pot
Cutting Board
Knife

Method

How to Make Coconut Mushroom Tofu Stew

Press the tofu by placing it between paper towels, weight with a heavy pan for 15 minutes, then cube.
Warm oil over medium heat, cook onion and garlic until translucent and fragrant, about 3 minutes.
Add sliced cremini and shiitake mushrooms, sauté over medium heat for 5–7 minutes until golden brown.
Pour in coconut milk and soy sauce, stir gently, then bring to a gentle simmer over medium-low heat for 10 minutes.
Stir in grated ginger and red chili flakes, then simmer for another 5 minutes.
Gently fold in the cubed tofu, simmer for 3 minutes to warm through.
Remove from heat, stir in lime juice, sprinkle cilantro and scallions on top.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 750IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Serve with crusty bread or steamed rice for a heartier meal. Ensure the tofu is pressed properly for the best texture.

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