COCONUT CURRY TOFU

WHERE DOES CURRY COME FROM?

COCONUT CURRY TOFU

From allrecipes.com, submitted by Kathy Collins

Ingredients:
2 bunches green onions                                  (I used a yellow onion)
1 can light coconut milk                                 (Spicy Nothings Coconut Curry Simmer Sauce)
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoon curry powder
1 teaspoon minced fresh ginger                      (I used dry ginger)
2 teaspoon chile paste                                     (Huy Fong Foods Chili Garlic Sauce)
1 pound firm tofu, cut into 3/4 inch cubes      (I didn't notice this, so I mashed the tofu)
4 roma tomatoes, chopped                              (I used 5 garden tomatoes)
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil                            (I used dry 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.
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 for 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.  

This exotic dish is easy to make, and blends the exciting flavors of ginger and chili paste with fresh vegetables in a creamy coconut milk base.  I wish I had chopped the tofu into cubes - I actually didn't see the instructions to cut into pieces, so I mashed it - didn't turn out as pretty.  When I chopped the bok choy, I also used the green leaves, which added color to the dish.  Next time I will add pea pods, and green and red pepper.  The flavor was excellent.  Served over Soba Noodles (traditional style buckwheat and wheat flour noodles with a nutty taste).  Also had watermelon.
GRADE: B+