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.
Serving
Suggestions
add extra chili paste for more heat
Originally Submitted
9/10/2009
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