Stew Tofu with Coconut Curry Sauce

Ingredients (serves four people)

2 pc Scallions, sliced
1 cup Coconut Milk
2 Tablespoons Soy Sauce
¼ teaspoon Honey
1 Tablespoon Curry Powder
1 teaspoon Ginger, minced
1 teaspoon Chili Paste
2 cups Tofu, cut into ½ inch cubes
4 pc Tomato, chopped
1 pc Bell Pepper, sliced
½ cup Mushrooms, chopped
2 Tablespoons Basil
1 cup Chinese Cabbage

Directions

1. In a large sauté pan, combine the coconut milk, soy, honey, curry, ginger and chili paste. Heat the mixture to a boil, then reduce the heat to low. Stir in the tofu, tomatoes, bell pepper, mushrooms and scallions. Cover the pan and cook for ten minutes. Remove the top from the pan, then add the basil and cabbage. Cook for another 10 minutes, then serve warm. Serve with basmati rice if desired.

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