Sieni-tofu Curry
recipe

A warming and delicious dish, perfect for autumn with Asian flavors.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 3 cloves garlic, minced
- 2 tablespoons oil
- 1 tablespoon red curry paste
- 2 cm piece of ginger, finely chopped
- 100 ml coconut milk
- 300 g mushrooms, chopped (or other mushrooms)
- 250 g firm tofu, cubed
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 8 cherry tomatoes, halved
- Fresh cilantro leaves for garnish

Instructions:

1. Heat the oil in a wok and add the minced garlic. Sauté for about one minute.
2. Add the red curry paste and stir for half a minute.
3. Add the mushrooms and finely chopped ginger. Sauté, stirring for a few minutes.
4. Pour in the coconut milk and mix well.
5. Add the lemon juice, soy sauce, sugar, halved cherry tomatoes, and tofu. Cook over medium heat until the tomatoes soften.
6. Finally, add cilantro leaves for garnish and flavor. Taste and add salt if needed.
7. Serve with rice or quinoa.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 15 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 4 g

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