This is a recipe I got at Albertsons on one of their recipe cards a long time ago. I've made a few modifications, but its really easy and one of the few tofu dishes my hubby will eat and not complain about. (He is a typical meat and potatoes guy...it took him quite awhile to get him to branch out a little.) Its one of my favorite vegetarian meals.

2 bunches green onions

1 can light coconut milk (i prefer the regular coconut milk, not light.)

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced ginger (sometimes I use the ginger, sometimes not.)

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 chopped mushrooms

1/4 cup chopped fresh basil

4 cups chopped bok choy (I use romaine lettuce because hubby hates bok choy but good either way)

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. I like to serve over rice.