I really like this dish because it's one of those "throw" together vegetable and protein all in one, serve in a bowl easy to clean up after meal. Whew, that was a sentence!!! You could serve it over some mung bean "noodles" (since they really aren't, but feel like they are) or eat just as it is.
2 bunches of green onions
1 can of light coconut milk
1/4 cup soy sauce
11/2 teaspoon curry powder
2 teaspoon curry paste
1 teaspoon fresh ginger, minced
1 pound firm tofu, cut into 3/4 inch cubes
4 roma tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
4 cups bok choy, chopped
1/4 cup fresh basil, chopped
salt to taste
Separate the white parts of the green onions and finely chop, chop the green tops into 2 inch pieces and set aside. In a large skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, curry paste, curry, powder, and ginger, bring to a boil, stir in tofu, tomatoes, peppers, mushrooms, and white part of the green onions; cover skillet and cook 5 minutes, stirring occasionally. Mix in basil and bok choy, season with salt and remaining soy sauce. Cook an additional 5 minutes or until vegetables are cooked through. Garnish with the onion greens and serve. Enjoy : ) -MK
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