after gigging in NJ (namely playing the musical Candide for a high school show in Nutley) and eating mostly cookies and chocolate all day long i felt like cooking something meat-free and vitamin-icious today.. that, and the fact we had chicken last night sent me out to the store for some fresh veggies. and since i had a can of coconut milk in the pantry- had to be curry night! organic tofu was on sale- $1.50 for a 14oz tub! i picked up also green bell pepper, basil, bok choy, scallions and canned organic plum tomatoes (also on sale). here we go:
ingredients:
1 bunch scallions divided: white part finely chopped, green part sliced into bigger pieces
1 (14oz) can coconut milk
14oz. firm tofu, cubed
1/4 cup soy sauce
1 ts raw sugar
1 1/2 ts minced ginger
2 ts chili paste
2 teaspoons curry
2 cups diced plum tomatoes (used canned but try fresh if you have)
about 1 handful sugar snap peas
1 green bell pepper
1/2 cup chopped fresh basil
1 bunch chopped baby bok choy
directions:
-in a large skillet mix coconut milk, half of soy sauce, raw sugar, ginger, chili paste and curry powder and bring to boil
-add tofu, tomatoes, pepper, white part of the scallions
-after a couple of mins. add sugar snap peas, cover and cook for 5 more mins.
-mix in the bok choy basil and green part of the scallions
-add the rest of the soy sauce (to taste) and cook few more minutes, leaving the veggies tender but slightly crisp
serve over rice- i used brown basmati..
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