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 greens 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 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.

Garnish with remaining green onion.

Yield: 6 servings