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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice. Ingredients:
2 bunches green onions |
1 (14 ounce) can light coconut milk |
1/4 cup soy sauce, divided |
1/2 teaspoon brown sugar |
1 1/2 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 |
1/4 cup chopped fresh basil |
4 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.
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