Coconut Curry Tofu

Directions

Ingredients :

2 bunches green onions

1 (14 ounce) can light coconut milk

¼ cup soy sauce

divided

½ teaspoon brown sugar

1 ½ 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

¼ cup chopped fresh basil

4 cups chopped bok choy

salt to taste

Methods :

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.