Recipe Coconut Curry Tofu (Vegetarian)

Required 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 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
• 1/4 cup chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Preparing/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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z