Coconut Curry Tofu
Lauren
ingredients
- 1 1/3 bunches green onions
- 2/3 (14 ounce) can light coconut milk
- 2 tablespoons and 2 teaspoons soy sauce, divided
- 1/4 teaspoon brown sugar
- 1 teaspoon curry powder
- 3/4 teaspoon minced fresh ginger
- 1 1/4 teaspoons chile paste
- 11 ounces firm tofu, cut into 3/4 inch cubes
- 2 3/4 roma (plum) tomatoes, chopped
- 2/3 yellow bell pepper, thinly sliced
- 2 1/2 ounces fresh mushrooms, chopped
- 2 tablespoons and 2 teaspoons chopped fresh basil
- 2 2/3 cups chopped bok choy
- salt to taste
directions
- 1
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- 2
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.
- 3
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.
Source: Lauren
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