Coconut Recipe · Coconut Curry Tofu

My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.

Ingredients

• 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

Cooking 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. 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.

Nutrition Facts

• calories231.9
• carbohydrateContent16.9 g
• fatContent13.2 g
• fiberContent5.3 g
• proteinContent16.5 g
• saturatedFatContent4.6 g
• sodiumContent679.5 mg
• sugarContent5.1 g