pages

Translate

Thursday, April 14, 2016

coconut curry tofu

Ingredients

  • Servings: 6
  • 2 bunches green onions
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup soy sauce, divided
  • 1/2 teaspoon brown sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chile paste
  • 1 pound firm tofu, cut into 3/4 inch cubes
  • 4 roma (plum) tomatoes, chopped
  • 1 yellow bell pepper, thinly sliced
  • 4 ounces fresh mushrooms, chopped
  • 1/4 cup chopped fresh basil
  • 4 cups chopped bok choy
  • salt to taste

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins

  • remove white parts of green onions, and finely chop. chop greens into 2 inch pieces.
  • in a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. bring to a boil.
  • stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. cover, and cook 5 minutes, stirring occasionally. mix in basil and bok choy. season with salt and remaining soy sauce. continue cooking 5 minutes, or until vegetables are tender but crisp. garnish with remaining green onion.

No comments:

Post a Comment