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Plant Based Instant Pot

September 21, 2019 · 5 Comments

Thai Style Eggplant Mushroom Stew w/ Tofu

Fall· Main Course· Mains· Recipes· Recipes by Course· Recipes By Seasons· Spring· Stews· Summer· Tofu· Vegetable Recipes· Winter

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This delicious experiment began at a friend’s house last weekend.

This Thai Style Eggplant Mushroom Stew w/ Tofu is the best way to feed eggplant to picky eaters! Plus it’s creamy from the coconut milk and has tons of flavor.

Thai Style Eggplant Mushroom Stew w/ Tofu

Are You an Eggplant Lover or an Eggplant Hater?

I’m picky about eggplant, but I really do enjoy it when it’s cooked properly.

To me undercooked eggplant is the worst! It’s tough, bitter, and just all around unpleasant.

But once it’s cooked through it gets a milder flavor and has an almost creamy texture. In this Eggplant Mushroom Stew w/ Tofu it is cooked down until it is creamy.

How Can I Get My Picky Eater to Eat This?

I didn’t tell Cheryl there was any eggplant at all in this. The first time she saw us add the eggplant but she didn’t think there was any in this.

She ate seconds so I feel pretty good about saying your picky eater will eat it too.

Thai Style Eggplant Mushroom Stew w/ Tofu

Why Is This Thai-Style?

When I was making this I didn’t have access to really any of the traditional seasonings.

We had eggplant, mushrooms, coconut milk and fresh ginger. I thought that was a good start. There was no cilantro but my friend has a garden and we tried something she called Mexican cilantro. It was a little spicy and worked ok, but real cilantro fit much better.

In the first version I used some lemon zest to mimic lemongrass. It was good but once I had real cilantro I felt like I didn’t need that anymore.

So this is creamy and delicious like a Thai curry, but is missing some of the traditional ingredients.

Thai Style Eggplant Mushroom Stew w/ Tofu

What Did You Serve This On?

It’s red rice which is a whole grain rice just like brown rice. Check out my recipe for Instant Pot Red Rice to get all the details.

This would be delicious over rice noodles as well.

Thai Eggplant Mushroom Stew with Tofu

Thai Eggplant Mushroom Stew with Tofu

Kathy Hester
This stew is not a traditional Thai dish, but it still has some similar flavors and that wonderful creaminess. It was created at a friend's house in a coking frenzy to use up her extra eggplant.
4.34 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 596 kcal

Ingredients
  

Saute Ingredients:

  • 1/2 cup water
  • 1 1/2 cups chopped onions
  • 1 teaspoon minced garlic
  • 2 cups chopped mushrooms

Sauce Ingredients:

  • 14 ounce full fat coconut milk
  • 1/3 cup fresh cilantro
  • 1/4 cup nutritional yeast
  • 1 tablespoon grated ginger
  • 2 teaspoons chopped jalapeno more to make hotter or leave out to make mild
  • 1/2 teaspoon salt or salt substitute
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoons black pepper

Instant Pot Ingredients:

  • 2 cups chopped eggplant
  • 3 cups chopped mushrooms
  • 16 ounce block extra firm tofu cubed

For Serving

  • 4 cups cooked red rice or brown rice

Instructions
 

  • Add the water and onion to your Instant Pot and use the saute function. Cook until the onions are translucent. Then add the garlic and mushrooms.

    Cook until the mushrooms have released all their liquid. Turn off the heat.

    Add all the sauce ingredients to your blender and blend until smooth. Taste and add more cumin, or coriander if needed or jalapeno if you want to add some more heat.

    Add the sauce, eggplant, mushrooms, and tofu to the onion-mushroom mixture. Cover and cook on high pressure for 15 minutes.

    Manually release the pressure, taste and add more salt if needed. Serve over a bed of steamed rice.

Nutrition

Calories: 596kcalCarbohydrates: 76gProtein: 23gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 413mgPotassium: 1531mgFiber: 11gSugar: 12gVitamin A: 130IUVitamin C: 10mgCalcium: 96mgIron: 9mg
Tried this recipe?Let us know how it was!
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Instant Pot Indo-Chinese Cabbage Corn Soup »

Comments

  1. janet says

    September 21, 2019 at 9:10 pm

    Is there a no-fat substitute for the coconut milk. I’m a no-fat person except for flaxseed daily and, seeds and nuts once a week, a occasional avocado. The coconut fat is just not possible for me. ๐Ÿ™

    Reply
    • Kathy Hester says

      September 21, 2019 at 10:21 pm

      You can use low fat coconut milk or just use an unsweetened unflavored nondairy milk in its place.

      Reply
  2. Marge201 says

    September 28, 2019 at 6:39 am

    This looks amazing!!!! Will make this and report back!

    Reply
  3. Denise says

    September 19, 2020 at 1:10 pm

    Do you peel the eggplant? You donโ€™t have to brown the tofu?

    Reply
    • Kathy Hester says

      February 14, 2023 at 3:45 am

      I did not, but you can if you prefer.

      Reply

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