Coconut Tofu Curry
Added by kye in france | Tue 27 Oct 2009 @ 10:33
Allow any water to run out of the Tofu before use.
Delicious served with rice.
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
pound firm tofu, cut into 3/4 inch cubes
roma (plum) tomatoes, chopped
yellow bell pepper, thinly sliced
ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
cups chopped bok choy
salt to taste (i never add any)
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 pan. 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.