Coconut Curry Tofu

 

Makes servings USMetricAdjust Recipe (Help)

Ingrediants

• 2 bunchesgreen onions
• 1 (14 ounce) canlight coconut milk
• 1/4 cupsoy sauce, divided
• 1/2 teaspoonbrown sugar
• 1 1/2 teaspoonscurry powder
• 1 teaspoonminced fresh ginger
• 2 teaspoonschile paste

• 1 poundfirm tofu, cut into 3/4 inch cubes
• 4roma (plum) tomatoes, chopped
• 1yellow bell pepper, thinly sliced
• 4 ouncesfresh mushrooms, chopped
• 1/4 cupchopped fresh basil
• 4 cupschopped bok choy

 

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.

Pretty simple right? You can experiment with spices as much as you want to find the right level of taste you prefer. I like to add shaved coconut skin sometimes to add more texture.