Coconut Curry Tofu

Prep Time:
25 mins

Cook Time:
15 mins

Total Time:
40 mins

Servings:
6

Ingredients

Directions

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.

Please note differences in ingredient amounts and total time when following the magazine version of this recipe.

Nutrition Facts (per serving)