COCONUT
CURRY TOFU
Serves
6
This spicy dish is scrumptious and the colours
are a feast for the eyes too!
Ingredients:
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
1 teaspoon green curry 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
Preparation:
Remove white parts
of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large skillet over medium heat, mix coconut milk, 3 tablespoons
soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring
to a boil.
Turn the heat down to medium and add tofu, tomatoes, yellow pepper,
mushrooms, and finely chopped green onions into the skillet. Cover,
and cook 5 minutes, stirring occasionally.Then mix in basil and bok
choy. Season with remaining soy sauce. Continue cooking 5 minutes, or
until vegetables are tender but crisp. Garnish with remaining green
onion. Serve on top of your favorite rice.
