Coconut Curry Tofu

2 T oil
1 block firm tofu, cut into 3/4” cubes
1 can (up to 450 ml) coconut milk
Soy sauce
1/2 tsp brown sugar
1 1/2 tsp curry powder
1 tsp minced gingerroot
2 tsp crushed chilis
1 can diced tomatoes or fresh equivalent
1 pepper, thinly sliced
4-6 mushrooms, chopped
4 cups chopped bok choy (or cauliflower or broccoli)
1 bunch green onions, chopped (opt)
1 tsp basil

Heat oil over medium-high, fry tofu for a few minutes, stirring. Remove from pan and then heat coconut milk, 3 T soy sauce, brown sugar, curry powder, ginger, and chilis. Bring to a boil.

Stir in tofu, tomatoes, pepper, mushrooms, bok choy (or cauliflower or broccoli) and green onions. Cover and cook 5-10 minutes, stirring occasionally. Mix in basil and 1 T soy sauce. Continue cooking 5-10 minutes until vegetables are tender but crisp.

Serve on rice or quinoa or rice noodles etc.