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Coconut Ginger Tofu

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner World
Coconut Ginger Tofu
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
Instructions
1
Discard the white base of the green onions and mince them into tiny pieces. Cut the remaining green onion into two-inch segments.
2
Heat a large, thick-walled pan over medium heat. Combine coconut milk, 3 tablespoons of soy sauce, brown sugar, curry powder, ginger, and chile paste in the pan. Bring the mixture to a rolling boil.
3
Add tofu, tomatoes, yellow pepper, mushrooms, and the finely chopped green onions to the pan. Cover the pan and cook for 5 minutes, stirring occasionally. Introduce basil and bok choy into the pan. Season with salt and the remaining 3 tablespoons of soy sauce. Continue cooking for another 5 minutes, or until the vegetables are tender but still crisp. Top with the remaining green onion.