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My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Ingredients
- 2 bunches green onions
- 1 (14 ounce) can light coconut milk
- ¼ cup soy sauce, divided
- ½ teaspoon brown sugar
- 1 ½ 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
- ¼ cup chopped fresh basil
- 4 cups chopped bok choy
- salt to taste
Directions
Step 1
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
Step 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.
Step 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.
Editor’s Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 232 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat5g | 23% |
| Sodium680mg | 30% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber5g | 19% |
| Total Sugars5g | |
| Protein17g | |
| Vitamin C78mg | 389% |
| Calcium635mg | 49% |
| Iron4mg | 23% |
| Potassium741mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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