Time
40 min
Serving
6 persons
Calories
232
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Ingredients
- bunches green onions: 2 piece
- light coconut milk: 1 can (14 ounce can)
- soy sauce: 0.25 cup (divided)
- brown sugar: 0.5 tsp
- ½ teaspoons curry powder: 1 piece
- fresh ginger: 1 tsp (minced)
- Chili paste: 2 tsp
- firm tofu, cut into 3/4 inch cubes: 1 pound
- roma (plum) tomatoes: 4 piece (chopped)
- yellow bell pepper: 1 piece (sliced)
- ounces fresh mushrooms: 4 piece (chopped)
- fresh basil: 0.25 cup (chopped)
- bok choy: 4 cups (chopped)
- salt: (to taste)
Metric Conversion
Stages of cooking
-
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.
