Name: Coconut Curry Tofu
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Green onions - 2 bunches; Light coconut milk - 1 (14 ounce) can; Soy sauce, divided - ¼ cup; Brown sugar - ½ teaspoon; Curry powder - 1 ½ teaspoons; Minced fresh ginger - 1 teaspoon; Chile paste - 2 teaspoons; Firm tofu, cut into 3/4 inch cubes - 1 pound; Roma (plum) tomatoes, chopped - 4; Yellow bell pepper, thinly sliced - 1; Fresh mushrooms, chopped - 4 ounces; Chopped fresh basil - ¼ cup; Chopped bok choy - 4 cups; Salt to taste - 4 cups

Ingredients for - Coconut Curry Tofu

1. Green onions 2 bunches

2. Light coconut milk 1 (14 ounce) can

3. Soy sauce, divided ¼ cup

4. Brown sugar ½ teaspoon

5. Curry powder 1 ½ teaspoons

6. Minced fresh ginger 1 teaspoon

7. Chile paste 2 teaspoons

8. Firm tofu, cut into 3/4 inch cubes 1 pound

9. Roma (plum) tomatoes, chopped 4

10. Yellow bell pepper, thinly sliced 1

11. Fresh mushrooms, chopped 4 ounces

12. Chopped fresh basil ¼ cup

13. Chopped bok choy 4 cups

14. Salt to taste 4 cups

How to cook deliciously - Coconut Curry Tofu

1 . Stage

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

2 . Stage

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 . Stage

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.