Filipino Tofu (or Chicken) in Mushroom Coconut Sauce


You can buy already fried tofu or simply pan-fry thick slices of semi-firm or firm tofu in vegetable oil until golden on both sides. If cooking chicken instead of tofu, you can use bone-in or boneless pieces seasoned and pan-fried until lightly browned or you can add boneless chicken pieces directly in the sauce without browning. Vegetarians should use light soy sauce rather than fish sauce.

3 tbsp / 45 mL vegetable or coconut oil
⅓ cup / 75 mL each finely chopped shallots and onions
2 tbsp / 30 mL minced garlic
½ cup / 125 mL minced mushrooms
¼ cup / 60 mL minced seeded green finger hot peppers
2 tbsp / 30 mL minced ginger
2 tbsp / 30 mL minced flat-leaf parsley
1 bay leaf
¼ tsp / 1 mL black pepper
1½ tbsp / 22 mL fish sauce or light soy sauce
1¾ cup / 450 mL coconut milk
2 cups / 500 mL whole small cremini or white mushrooms
1 lb / 500 g fried tofu, cubed
Chopped parsley and fried shallots for garnish
In saucepan over medium-high/medium heat, sauté shallots and onion in about half of the oil; when golden, add garlic and sauté until fragrant. Stir in chopped mushrooms, hot peppers, ginger, parsley, bay leaf, pepper and fish sauce; sauté over medium heat until mushrooms are very tender, then stir in coconut milk, bring to boil, reduce heat and simmer, stirring occasionally, until creamy and glossy, about 10 minutes.
Meanwhile, sauté whole mushrooms in the remaining oil until lightly browned. Stir into sauce; add tofu and simmer until mushrooms are tender. Plate and garnish with a little parsley and fried shallots.

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