Coconut Curry Tofu Recipe

Ingredients:

• Light Coconut Milk
  14 Ounces
• Firm Tofu
  1 Pounds

  Cut into 3/4 Inch Cubes
• Plum (Roma) Tomatoes, Chopped
  4
• Sliced Yellow Bell Pepper
  1
• Chopped Fresh Mushrooms
  4 Ounces
• Chopped Bok Choy
  4 Cups
• Chopped Fresh Basil
  1/4 Cups
• Soy Sauce, Divided
  1/4 Cups
• Chile Paste
  2 Teaspoons
• Minced Fresh Ginger
  1 Teaspoons
• Brown Sugar
  1/2 Teaspoons
• Curry Powder
  1 1/2 Teaspoons
• Salt
  According to Taste

Preparation mode:

1) Remove the white peal of green onions and finely chop the greens into 2 inch pieces.
2) In a large skillet, mix 3 tablespoon soy sauce, coconut milk, curry powder, brown sugar, chile paste and ginger. Bring to boil over medium heat.
3) Stir in yellow bell pepper, green onions, tofu, tomatoes and mushrooms and cook for 5 minutes after covering it.
4) Stir in Bok Choy, basil and season with remaining soy sauce and salt and continue cooking for 5 minutes until vegetables get crisp and tender.
5) Garnish it with remaining green onion and serve with rice.

Footnotes:

Coconut Curry Tofu is a great quick meal for vegan and you can serve it with rice. Spicy curry, creamy coconut milk, ginger, tofu, chile paste, tomatoes, bell peppers and mushrooms add fabulous flavor to recipe. The tofu curry is very delicious and contains many essential minerals, vitamins and nutrition. So, there is no harm in consuming this special recipe twice in a month.