Coconut Curry Tofu Delight

Ingredients List

• 2 bunches green onions

• 1 (14 ounce) can light coconut milk

• ¼ cup soy sauce, divided

• ½ teaspoon brown sugar

• 1 ½ teaspoons curry powder

• 1 teaspoon minced fresh ginger

• 2 teaspoons chile paste

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

• 4 roma (plum) tomatoes, chopped

• 1 yellow bell pepper, thinly sliced

• 4 ounces fresh mushrooms, chopped

• ¼ cup chopped fresh basil

• 4 cups chopped bok choy

• salt to taste

Instructions

1. Trim the white parts off the green onions and chop finely. Cut the greens into 2-inch sections.

2. In a large skillet, heat coconut milk, soy sauce, brown sugar, curry powder, ginger, and chili paste over medium heat. Bring to a boil.

3. Add tofu, tomatoes, yellow bell pepper, mushrooms, and chopped green onions to the skillet. Cover and cook for 5 minutes, stirring occasionally. Stir in basil and bok choy. Season with salt and the remaining soy sauce. Continue cooking for 5 minutes, or until the vegetables are tender yet still crisp. Garnish with the reserved green onions.

Note from the Editor:

Be aware of variations in ingredient quantities and overall cooking time when following the recipe version from the magazine.

Nutritional Information (per serving)