Coconut Curry Tofu

I love my morning runs, but sometimes I need to change things up a bit. Don’t worry, I don’t stray often from my type A personality, scheduled-down-to-the-minute life, but this morning I was in need of a break.

Whenever Craig and I hit the gym after work for a weight-lifting session, the following morning, I am usually pretty beat–a good, I-worked-my-butt-off-beat, but still beat. So instead of waking up early this morning for a run, I decided to sleep in a little (5:45 a.m.–not really much of sleeping in, huh?) and enjoy a slightly slower-paced morning. I didn’t really do much: check my e-mail, read some blogs, pack my lunch, etc., but it was nice to have a little extra time.

After work I pounded out 4 miles in the crisp, winter air. (Brrrr!!) But it turned out to be a much better run than I thought it would be, so I was glad about that.

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Tonight was Craig’s night to cook! 🙂

We had leftover coconut milk, so it was his job to come up with a way to use it.

Here’s what he made!

Coconut Curry Tofu

It was literally a bowl full of vegetables and tofu! The bok choy and ginger gave this dish a fresh, yet incredibly flavorful dish!

This dish was awesome! Plus it probably tasted better because someone else made it! 😉

Coconut Curry Tofu

(Based off this recipe.)

Ingredients

2 bunches green onions

1 (14 oz.) 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 curry paste

2 teaspoons sweet red chili sauce

1 pound firm tofu, cut into 3/4 inch cubes

4 roma tomatoes, chopped

4 ounces fresh musrooms, chopped

1 yellow bell pepper, thinly sliced

1/4 cup chopped fresh basil

4 cups chopped bok choy

salt to taste

Directions

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

2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, curry paste, and sweet red chili sauce. Bring to a boil.

3. Stir in 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.

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I enjoyed some multi-grain bread on the side for some post-run carbs!

Craig also made thai tea.

Thai Tea from Summit Spice & Tea Co.: Our version of the traditional blend of China black teas with vanilla, star anise, cinnamon, cover, and orange blossom.

Craig steeped the tea and then chilled it in the fridge. He then combined the chilled tea + milk + agave nectar. Yum!

I’m sipping a mug of peppermint tea now and thinking about bed!

Question

Do you share cooking responsibilities with your spouse or significant other?