I first made this dish for a get-together at my home back in 2007. We called it “Meatless Mondays” and “meatless” meant that the dish was meat-free and there were no sausages–or, ahem, men–allowed. Meatless Mondays were a pretty regular get-together for any number of us–anywhere from four to 30–at changing locations. It was all based on whoever could make it, whoever wanted to host, and whoever was up for a nice chat, some laughs, and girl time.
The idea behind Meatless Mondays was the brainchild of myself and my girlfriend, Shelley. We were both finding ourselves more and more conscious of our meals, our health, and the impact of our food choices on the planet. We wanted a chance to experiment with meatless options without worry about if the rest of the family–little kids, husbands, etc–would like it or go hungry in protest. Meatless Mondays gave us an outlet to make meatless dishes and try lots of new things we might not otherwise have the inclination to do because of our demanding work and family lives.
I miss those get-togethers. A lot. But, it brought a bunch of new–and FABULOUS–recipes in to my recipe box, and I intend to continue making those and thinking fondly of the ladies who taught me so much about food, and life, on those evenings.
This curry dish can be made with Tofu–or chicken. Just swap one for the other. It is very, very easy and very, very good. My 4-year-old even loves it and asks for seconds.
This recipe comes from allrecipes.com. click the link for nutrition info and more suggestions on tweaking the recipe.
- 2 bunches green onions
- 1 (14 ounce) can light coconut milk
- 1/4 cup soy sauce, divided
- 1/2 teaspoon brown sugar
- 1 1/2 teaspoons curry powder
- 1 teaspoon minced fresh ginger
- 2 teaspoons chile paste
- 1 pound firm tofu, cut into 3/4 inch cubes
- 4 roma (plum) tomatoes, chopped
- 1 yellow bell pepper, thinly sliced
- 4 ounces fresh mushrooms, chopped
- 1/4 cup chopped fresh 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 chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped 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. Garnish with remaining green onion.