Coconut Curry Tofu Recipe the dish was so easy to make. I used canned diced drained tomatoes and canned mushrooms because that's what I had handy.

Ingredients

1 teaspoon minced fresh ginger

1 '14 ounce' can light coconut milk

1 yellow bell pepper, thinly sliced

1 pound firm tofu, cut into 3/4 inch cubes

1 1/2 teaspoons curry powder

1/2 teaspoon brown sugar

1/4 cup chopped fresh basil

1/4 cup soy sauce, divided

2 teaspoons chile paste

2 bunches green onions

4 roma 'plum' tomatoes, chopped

4 ounces fresh mushrooms, chopped

4 cups chopped bok choy

salt to taste

Method:

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.