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| Curried Coconut Tofu |
Servings:
4
Cook Time:
30 mins
Origin:
N/A
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Ingredients :
1 14oz tin Coconut milk
2fl.oz. Soy Sauce
1/2 teasp Brown Sugar
1-1/2 teasp Curry Powder
1 teasp freshly grated Ginger
2 teasp Chile Paste
14oz firm Tofu, cut into 1-inch cubes
4 Large Tomatoes, chopped
1 yellow sweet pepper deseeded and thinly sliced
4oz Mushrooms, chopped
8 Spring Onions, (white and green parts) chopped
1 tbsp freshly chopped Basil
10oz Bok Choy, chopped
Salt
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Method:
1. Place the a coconut milk, 3 tablespoons of the soy sauce, brown sugar, curry powder, ginger, and chili paste in a large frying pan and bring to the boil over a medium heat, stirring to mix well.
2. Add the tofu, tomatoes, pepper, mushrooms, and finely chopped green onions, mix well and cook for 5 minutes, stirring occasionally.
3. Add the basil, bok choy, remaining soy sauce and salt, and continue to cook for a further 5 minutes, or until the vegetables are tender-crisp. Serve immediately with rice
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