Coconut Curry Tofu
Description
This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base.
Ingredients
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2 bunches green onions
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1 (14 ounce) can light coconut milk
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1/4 cup soy sauce, divided
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1/2 teaspoon brown sugar
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1 1/2 teaspoons curry powder
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1 teaspoon minced fresh ginger
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2 teaspoons chile paste
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1 pound firm tofu, cut into 3/4 inch cubes
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4 roma (plum) tomatoes, chopped
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1 yellow bell pepper, thinly sliced
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4 ounces fresh mushrooms, chopped
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1/4 cup chopped fresh basil
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4 cups chopped bok choy
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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.