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Coconut Curry Tofu    I found this recipe on the Internet for a creamy coconut    milk, spicy curry, and ginger tofu dish! I serve it over rice. Prep Time:    approx. 25 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 40    Minutes. Makes 6 servings.     2 bunches green onions 1 (14 ounce) can light coconut milk 1/4 cup soy sauce, divided 1/2 teaspoon brown sugar 1 1/2 teaspoons curry powder 1 teaspoon minced fresh ginger 2 teaspoons chile paste 1 pound firm tofu, cut into 3/4 inch cubes 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 to taste Directions 1 Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.   ALL RIGHTS RESERVED Copyright © 2002

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2 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. 3 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. Garnish with remaining green onion.                         ALL RIGHTS RESERVED Copyright © 2002