Coconut Curry Tofu (or chicken!)

Some like it hot, and if you do, you'll LOVE this recipe! But even if you don't, you can adjust the spices and turn the heat down a notch, or serve it perhaps with a dollop of plain yoghurt to cool it down. Adjust the spice to your liking!

Beware, this recipe is fast to cook, but takes a bit of chopping! I was surprised at how long the chopping took me versus actual cooking time.

We made it meatless, but for the tofuophobes out there, I think chicken would be equally as tasty! Here is the basic recipe--I subbed spinach for the bok choy, left out the bell pepper, added some chopped broccoli florets, and added about 1 tsp of tahini (sesame paste) in the sauce. You can find minced ginger in a jar if you don't want to mince fresh, as well as chile paste and tahini, in Asian/Middle Eastern and specialty markets if it's not in your local supermarket. Our supermarket, Publix, had the chile paste, but it was very expensive (4-5 bucks vs about 2 bucks at the Asian market). You can probably throw in whatever quick-cooking veggies you want (I don't think carrots will cook fast enough unless they are shredded).

Cocount Curry Tofu

1 container firm tofu (I used Nosayan Lite Firm)*, cut into 1inch cubes
2-3 roma tomatoes, chopped
2-3 green onions, chopped
1 yellow bell pepper, diced
1/2-3/4 cup fresh mushrooms, chopped
2-3 cups chopped bok choy
2-3 chopped fresh basil leaves
1/2 can lite coconut milk
2 Tbsp soy sauce (I used reduced sodium)
1 tsp brown sugar
1 tsp curry powder (I used some my boss gave me from Iran)
1 1/4 tsp chile paste
1 tsp minced ginger

*You must drain tofu before cutting. Take it out of the package and drain the water, then let it sit on paper towels for 30min-1hour. Change the paper towels as needed.*

1. Stir fry the tofu cubes in a little olive oil. Set aside. (You can skip this step, but I think it helps the tofu stay together.)
**If using chicken, cut into 1 inch cubes, and cook through in a skillet, then set aside**
2. Combine the coconut milk, soy sauce, brown sugar, curry powder, ginger, chile paste, and tahini (if using my additions) in a large skillet (it did it in a bowl then poured it into the skillet). Bring to a boil.
3. Add the mushrooms, tomatoes, onion, bell pepper, tofu, (broccoli or other veggie if using). Cover and cook 5 minutes, sitrring occasionally.
4. Add the bok choy (or spinach) and basil. Cook until just wilted.

We served it over rice. Dr. Bugs found this quite spicy (made our lips tingle!), so I may play with the seasonings. You can throw some extra basil or maybe cilantro on the top before serving!

Let me know what you think! Enjoy!