Coconut Curry Tofu

This recipe is a great excuse to go check out your local Asian grocery store! I'm posting it in honor of my dad, who loves tofu.

2 bunches green onions
1 (14 ounce) can coconut milk
1/4 cup soy sauce, divided
1/2 tsp. brown sugar
1 1/2 tsp. curry powder
1 tsp. fresh minced garlic (I used powder)
2 tsp. chili paste
1 pound firm tofu, cut into 3/4 inch cubes (I fried mine in a little oil first to give it a "skin")
4 roma (plum) tomatoes, chopped
1 yellow pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil (I used Thai basil)
4 cups chopped bok choy
salt to taste

Remove white parts of green onions and finely chop. Chop greens into 2 inch 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 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.

Add corn starch to thicken up sauce if desired.

Serve over rice.