This was one of those things that I made because I had one random item in the cupboard that needed used up. In this case, it would be the coconut milk. I had some pak choy (like bak choy) in the fridge I was planning on using, but it went bad! Such shame. I guess I do try to clean out the pantry more often!
Coconut Tofu Curry, adapted from this recipe
1 14 oz. can of coconut milk
4 tablespoons low sodium soy sauce, divided
1/4 teaspoon white sugar & 1/4 teaspoon molasses (or 1/2 teaspoon brown sugar)
1 teaspoon garam masala
1/2 teaspoon tumeric
2 teaspoons sriracha
2 small green onions, finely chopped1 pound firm tofu, cubed
5 small roma tomatoes, thinly sliced
1 green bell pepper, thinly sliced
4 oz button mushrooms, thinly sliced
one large handful thinly sliced basil
salt to taste
In a heavy bottomed skillet, combine first 6 ingredients (3 tablespoons of the soy sauce) and bring to a boil. Add the onions tomatoes, pepper, mushrooms and tofu. Cook over medium heat, covered for about 10 minutes, stirring occasionally. Add basil and salt to taste. Serve over rice.