Coconut Curry Tofu

Ingredients

2 bunches of green onions

1 14 oz. can light coconut milk

1/4 C soy sauce, divided

1/2 tsp brown sugar

1 1/2 tsp curry powder

1 tsp minced fresh ginger

2 tsp chili paste

1 pound firm tofu cut into 3/4 inch cubes

4 Roma tomatoes chopped

1 yellow bell pepper thinly sliced

4-8 ounces fresh mushrooms quartered

1/4 C chopped fresh basil

4 C chopped bok choy

salt to taste

Procedure

Remove white parts of green onions and finely chop. Chop green parts of onion into 2 inch pieces.

In a heavy skillet over medium heat, mix coconut milk, 3 T soy sauce, brown sugar, curry powder, ginger, and chili 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 pepper and remaining soy sauce. Continue cooking 5 minutes or until vegetables are tender but still crisp. Garnish with remaining green onion.

Serve over rice.

6 servings