Coconut Curry Tofu

Ingredients

• 2 bunches green onions
• 1 can light coconut milk , 14 ounce
• 0.25 cups soy sauce , divided
• 0.5 teaspoons brown sugar
• 1.5 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste
• 1 pound firm tofu , cut into 3/4 inch cubes
• 4 romas (plum) tomatoes , chopped
• 1 yellow bell pepper , thinly sliced
• 4 ounces fresh mushrooms , chopped
• 0.25 cups chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Instructions

1. 1

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

2. 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. 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.