Coconut Tofu

Keep it savory, or make it spicy.

• Ready In: 40 mins
• Serves: 4

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  chili paste
• 1  lb firm tofu, cut into 3/4 inch cubes
• 4  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

Directions

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
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. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally.
4. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp.