Coconut Curry Tofu

[Guest guest]

Coconut Curry Tofu

 

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 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

 

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.