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Friday, April 15, 2011
Coconut Curry Tofu
I found this somewhere on line. I love LOVE this dish. Serve with rice or noodles
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided (I used GF Bragg liquid aminos)
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste (I used 1 tsp of chili powder, could use more)
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
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.