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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Curry Tofu and Vegetables Recipe

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This recipe for Coconut Curry Tofu and Vegetables is from The Pienta Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce
1/2 tsp brown sugar
1 1/2 tsp curry powder
2 tsp chile paste
1/4 cup chopped fresh basil (or 1 tsp dry basil)
1 tsp minced fresh ginger
1 package firm tofu, cut into cubes
4 roma tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
3 cups bok choy, chopped
Directions:
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, soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

3.Stir in tofu, tomatoes, yellow pepper, mushrooms, and green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally.

4. Mix in basil and bok choy. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dish has a stew/curry consistancy that works well over rice. I have gotten many compliments on it! Its very healthy, flavorful, and perfect for Fridays during Lent.

 

 

 

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