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Coconut Tofu Stroganoff
Created by: Howcan Team
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tsp paprika
- Salt and pepper to taste
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp of olive oil. Add the diced onion and cook until translucent. Add the minced garlic and cook for another minute.
- Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the vegetable broth while stirring constantly to avoid lumps. Add the coconut milk, soy sauce, and paprika. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens.
- Add the cooked tofu to the skillet and stir to combine. Season with salt and pepper to taste.
- Serve the coconut tofu stroganoff over the cooked egg noodles, garnished with fresh parsley. Enjoy!
The history of Coconut Tofu Stroganoff dates back to the fusion of Russian and Asian cuisines. This dish originated as a vegetarian twist on the classic Russian Beef Stroganoff, with tofu replacing the beef to cater to the growing demand for plant-based options. Renowned chefs in Southeast Asia and Russia have put their own spin on this dish, infusing it with coconut milk for a creamy, tropical flavor. The best versions of this dish can be found in upscale vegetarian restaurants in cosmopolitan cities like Bangkok and Moscow. The key to perfecting this dish lies in marinating the tofu to absorb the rich, coconut-infused flavors.
40 min
4
320 calories
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