Coconut Curry Tofu
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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