YOUR SOLIN GENERATED RECIPE
Creamy Coconut-Ginger Tofu with Wild Mushrooms
Savor the harmonious blend of silky tofu and earthy wild mushrooms in a luscious coconut-ginger sauce. This dish strikes a perfect balance between creamy texture and a zing of ginger, offering a satisfying meal that's as nutritious as it is delicious.
INGREDIENTS
350g Firm Tofu
100g Wild Mushrooms
0.33 cup Light Coconut Milk (approx. 80g)
1 tablespoon Fresh Ginger
1 clove Garlic
1 teaspoon Olive Oil
PREPARATION
Press the tofu to remove excess moisture and cut it into cubes.
Gently clean the wild mushrooms and slice them.
Heat olive oil in a non-stick skillet over medium heat. Sauté minced garlic and grated ginger until fragrant.
Add tofu cubes to the skillet and lightly brown on all sides.
Add the sliced wild mushrooms and cook until they release their moisture and begin to soften.
Pour in the light coconut milk, stirring to combine and create a creamy sauce. Let simmer for 3-4 minutes.
Season with salt and pepper to taste, and allow the flavors to meld.
Serve warm as a hearty dinner, perfect for clean eating and balanced macros.