Coconut Curry Tofu

This week's CSA box has many vegetables that I have never used before, one being bok choy.  Bok choy is Chinese cabbage, and it has smooth, dark green leaf blades that form a cluster.  It contains a high amount of vitamin A and also has antioxidants.  Lately, I have been really enjoying Thai coconut curry dishes, so I was thrilled when I found a recipe for a coconut curry dish that called for Bok Choy!  I also used the green onions from the CSA box in this dish, and it turned out to be SO delicious served over white rice!  It was pretty simple and quick to make, too.  It will be a perfect alternative to the expensive Thai restaurant here in Chelmsford when I have that craving for coconut curry!

Recipe for Coconut Curry Tofu

INGREDIENTS
2 bunches green onions, chopped
1 (14 ounce) can unsweetened coconut milk
1/4 cup soy sauce
1 tsp brown sugar
2 tsp curry powder
1 tsp minced fresh ginger
3 tsp garlic chili sauce
1 package firm tofu, cubed
4 roma tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup fresh basil, chopped
4 cups bok choy, chopped
1 tsp salt (or to taste)

INSTRUCTIONS
1. In a large pot over medium heat, mix coconut milk, soy sauce, brown sugar, curry powder, ginger, and garlic chili sauce.  Bring to a boil.

2. Stir tofu, tomatoes, yellow pepper, mushrooms, and green onions into the pot.  Cover, and cook for 5 minutes, stirring occasionally.

3. Mix basil and bok choy into the pot and season with salt.  Cover and continue to cook for another 5-10 minutes, or until the vegetables are tender but crisp.

4. Serve over rice.