Coconut Curry Tofu

Ingredients

6 green onions

1 (5 ounces) can light coconut milk + 5 ounces of any plant based milk

¼ cup soy sauce, divided

½ tsp brown sugar

1 ½ tsp curry powder

1 tsp minced fresh ginger

2 tsp chili paste

1 pack firm tofu, cut into ¾ inch cubes

4 small tomatoes, chopped

1 yellow bell pepper, thinly sliced

4-6 fresh mushrooms, chopped

¼ cup fresh basil, chopped

2 cups bok choy, chopped

Salt to taste

Directions

Remove white parts of green onions, and finely chop. Chop green parts into 2-inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 Tbsp soy sauce, brown sugar, curry powder, ginger, and chili paste. Bring tto a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped white part of the 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.

What I Eat for BigFou 2021