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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

1 Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

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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.