Tofu-mushroom curry from Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea (page 222) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: 10-10-10 perfect rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for cilantro; cremini mushrooms for white mushrooms; red pepper flakes for ground cayenne pepper.

  • rebeccairo on May 06, 2024

    Really good. Made it with trumpet and oyster mushrooms so as to be a little fancy

  • lholtzman on April 08, 2024

    This was incredibly good. The depth of the flavor was amazing.

  • BLTMWHEA on January 02, 2024

    Good tasty curry, we air fried the tofu to make it crispy and served with a white rice pouch and some nann bread

  • jenburkholder on May 13, 2023

    Quite liked this. Roasted the tofu, because frying it is annoying, and served with greens and brown rice. Mild but delicious, hearty and creamy. Subbed Kashmiri for cayenne and went heavy on the chile to pep it up.

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