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.

Enjoy!

(Recipe adapted from All Recipes)