.::still blinking::.

Last night for dinner we had a banana split from here. I begged jj to let us go there again tonight for the same heavenly confection. He said no. So instead, we had Coconut Curry Tofu.

It was beyond good. I think that I will make it every week for a while. And it makes a lot.

Coconut Curry Tofu
2 bunches green onions
1/2 teaspoon brown sugar
1 1/2 teaspoon curry powder
1/4 cups soy sauce
1 1/2 teaspoon minced fresh ginger
2 teaspoon chili paste
1 14 ounce can coconut milk
1 pound firm tofu, cut into cubes
4 roma tomatoes, chopped
1/4 cup chopped fresh basil
1 yellow bell pepper, thinly sliced
4 ounce fresh mushrooms chopped
4 cups chopped bok choy

1. Do all the chopping of vegetables first.
2. In large skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger and chili paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow peppers, mushrooms and finely chopped green onions into the skillet. Cover and cook for 5 minutes, stirring occasionally. Mix in basil & bok choy. Season with salt and remaining soy sauce. Continue cooking for 5 minutes, or until vegetables are tender but crisp.
4. Serve with rice.

I did not have ginger, so I used nutmeg. I used that chili paste with the chicken picture on the bottle. If you make this with tofu, get it from Wild Oats. It was so good, I have had it from other places and theirs was the best. But you could make it with chicken or anything else you wanted to use. I used a red bell pepper and canned mushrooms. To cut up bok choy you do it just like celery that you would use in chow mein or stew or something.

Try this though and if you don’t want to make it, call me and I will make it for you.

Yum.

Also, I made this wedding announcement today for no one in particular. The flowers are from pictures that jj and I took while on a walk last Sunday. Natural habitat is so pretty.