coconut curry tofu
Dinner
Coconut Curry Tofu
Silken tofu in a creamy coconut curry sauce with vegetables. Vegan and full of rich, Southeast Asian flavor.
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:
- 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 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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