Our downstairs friends and neighbors, Erin and Neil, were kind enough to invite me over for dinner last week and served this recipe for Coconut Curry Tofu, which Erin had found on allrecipes.com. It was delicious, and I’ve been craving it ever since! The dish is full of bright, colorful veggies and tofu that are simmered in a luscious coconut curry sauce. Of course, I think Erin’s version tasted better than mine, but it still turned out really well.

Ingredients

• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy or tamari sauce, divided
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste
• 1 pound extra firm tofu
• 1 tablespoon vegetable oil
• 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 and pepper to taste

Directions

1. Press tofu for at least 20 minutes to remove any liquid. Chop into 3/4-inch cubes.
2. In a wok or deep skillet, fry the tofu cubes in a little vegetable oil over medium-high heat until golden-brown on all sides.
3. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces and set aside for garnish.
4. 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.
5. 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. Serve with white rice and garnish with green onion.