Ingredients
6
6 servings
- •2 bunches green onions
- •1 (14 ounce) can light coconut milk
- •0.25 cup soy sauce, divided
- •0.5 teaspoon brown sugar
- •1.5 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
- •0.25 cup chopped fresh basil
- •4 cups chopped bok choy
- •salt to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 232
- Carbohydrate: 17g
- Fat: 13g
- Fiber: 5g
- Protein: 17g
- Sugar: 5g
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