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
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.