Coconut Curry Tofu

January 9, 2021January 9, 2021 Rain Arora 0 Comments curry accompaniments recipes, curry all recipes, curry aubergine recipes, curry egg recipes indian, curry eggs recipes, curry recipes allrecipes, curry recipes australia, curry recipes authentic, curry recipes bbc, curry recipes bbc good food, curry recipes beef, curry recipes bon appetit, curry recipes botw, curry recipes butter chicken, curry recipes cauliflower, curry recipes chicken, curry recipes chicken slow cooker, curry recipes chicken thigh, curry recipes chicken tikka masala, curry recipes chickpea, curry recipes chinese style, curry recipes coconut milk, curry recipes delicious, curry recipes delicious magazine, curry recipes delish, curry recipes dinner party, curry recipes donal skehan, curry recipes easy, curry recipes easy to make, curry recipes food network, curry recipes for beginners, curry recipes for chapathi, curry recipes for dinner, curry recipes for instant pot, curry recipes for rice, curry recipes from around the world, curry recipes indian, curry recipes japanese, curry recipes sword and shield, curry recipes vegan, curry recipes vegetarian, curry recipes with coconut milk, curry recipes without coconut milk, recipes curry and rice, s&b curry powder recipes, s&b curry recipes, the curry recipes

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

Directions
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.

Rain Arora

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