What You'll Need:

• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy sauce, divided
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chili paste
• 1 pound firm tofu, cut into 3/4 inch cubes
• 4 roma (plum) tomatoes, chopped
• 1 yellow bell pepper, thinly sliced
• 4 ounces fresh mushrooms, chopped
• 1/4 cup chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Step by Step:

• Remove white parts of green onions, and finely chop.
• Chop green parts of green onions into 2" pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chili paste.
• Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and the white parts of the green onions into the skillet. (Don't use the green parts of the onions yet.)
• Cover, and cook 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 the 2" pieces of green onion.

Yield: 6 servings