Coconut Curry Tofu |
 |
Submitted By: KATHYCOLLINS Photo By: CVG
|
"This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. "
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:
| 1. | Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces. |
| 2. | 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. |
| 3. | 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. |
No comments:
Post a Comment