Coconut Curry Tofu

This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 232 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.