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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Coconut Curry Tofu Vegetable Recipe

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This recipe for Coconut Curry Tofu Vegetable is from Rennie's River Elementary Cookbook , 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 can coconut milk
2 bunches green onion or 1 cooking onion
¼ cup soy sauce, divided
½ tsp brown sugar
1½ tsp cury powder
1 tsp. minced fresh ginger
2 tsp. chili paste (such as red or green curry paste)
1 lb. block firm tofu, cut into ¾ inch cubes
4 roma tomatoes, chopped
2 potatoes, chopped in ¾ inch cubes
1 yellow pepper, sliced
¼ cup chopped basil
4 cups chopped bok choy
Directions:
Directions:
1. Saute onions, set some aside for garnish

2. Over medium heat, mix coconut milk, 3 Tbsp soy sauce, brown sugar, curry powder, ginger, chili paste. Bring to boil. Add potatoes.

3. Stir in potatoes and cover. Simmer for 5 minutes.

4. Stir tofu, tomatoes, and yellow pepper into skillet with onions.

4. Cover and cook 5 minutes, stirring occasionally.

6. Mix in basil and bok choy. Season with salt and remaining soy sauce.

7. Serve over rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can replace the vegetables with other veggies you have on hand. Mmm!

 

 

 

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