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Coconut Curry Tofu

KATHYCOLLINS
  • 40 minutes
  • Serves 6

INGREDIENTS

1/4 cup

Basil, fresh

4 cups

Bok choy

1 tsp

Ginger, fresh

2

bunches Green onions

4 oz

Mushrooms, fresh

1

Yellow bell pepper

3

cut into 4 inch cubes 1 pound firm tofu, firm

1 14 ounce can

Coconut milk, light

2 tsp

Chile paste

1/4 cup

Soy sauce

1/2 tsp

Brown sugar

1 1/2 tsp

Curry powder

1

Salt

4

Roma (plum) tomatoes, chopped