Thursday, May 3, 2007

Coconut Curry Tofu

I'm sticking with the Asian theme.
Coconut Curry Tofu
Serves 3
1 bunch green onions
8 oz. light coconut milk
2 T soy sauce
1/4 tsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. minced fresh ginger
1 tsp. red curry paste
1/2 lb. firm tofu, cut into cubes
1 cup cherry tomatoes, halved
1/2 green bell pepper, thinly sliced
1/2 cup white button mushrooms, sliced
2 T chopped fresh basil or 1 tsp. dried basil
Salt to taste
Handful of chopped cilantro
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces. In a large pot over medium heat, mix coconut milk, 1 1/2 T soy sauce, brown sugar, curry powder, ginger, and curry paste. Bring to a boil.
Stir in tofu, tomatoes, green pepper, mushrooms, and the finely chopped green onion. Cover and cook 5 minutes, stirring occasionally. Mix in basil. Season with salt and remaining soy sauce. Add chopped cilantro. Continue cooking 5 minutes. Garnish with remaining green onion.
(Recipe adapted from All Recipes)

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