Coconut Curry Tofu

[April B.]

Coconut Curry Tofu

Serve it over rice.

Makes 6 servings


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.