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.