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Ingredients

2 bunches green onions 1 (14 ounce) can light coconut milk ¼ cup soy sauce, divided ½ teaspoon brown sugar 1 ½ 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 ¼ cup chopped fresh basil 4 cups chopped bok choy salt to taste

Nutrition Info

231.9 calories carbohydrate: 16.9 g cholesterol: : - fat: 13.2 g fiber: 5.3 g protein: 16.5 g saturatedFat: 4.6 g servingSize: - sodium: 679.5 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.