Thai Eggplant Mushroom Stew with Tofu
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.
Servings: 4 servings
Calories: 596kcal
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: 596kcal | Carbohydrates: 76g | Protein: 23g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 413mg | Potassium: 1531mg | Fiber: 11g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 9mg