1 bunch green onions
1 (14 ounce) can coconut milk
1/4 cup tamari soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1/2 pound firm tofu, cut into 3/4 inch cubes
2 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
2 cups chopped bok choy
salt to taste
1. On medium high heat, lightly stir-fry tofu in about 2 tbl of olive oil until very lightly browned. Drain on paper towels.
2. Remove and finely chop white parts of green onions.
3. 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.
4. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. 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.