Coconut Curry Tofu was so Delicious. My husband loved it, this one will be a regular. I didn't even use any chile past i couldn't find any, i am not sure i know what it is. Any way it was still wonderful.

Ingredients of Coconut Curry Tofu

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

Preparation of Coconut Curry Tofu

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.