Bok Choy and Tofu Curry

Ingredients

Firm tofu

14 ounces, cubed

Bok choy

4 cups, chopped

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Red curry paste

2 tablespoons

Coconut milk

1 can (14 ounces)

Soy sauce

2 tablespoons

Lime juice

2 tablespoons

Brown sugar

1 tablespoon

Salt

to taste

Fresh cilantro

for garnish

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the red curry paste and stir-fry for another minute to release its aromatic oils.
4. Add the cubed tofu to the pan, cooking until lightly browned on all sides, about 5-7 minutes.
5. Introduce the chopped bok choy and stir-fry for 2-3 minutes until it begins to wilt.
6. Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir well to combine all ingredients thoroughly.
7. Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld together beautifully.
8. Season with salt to taste, adjusting as needed.
9. Serve the curry hot over steamed rice or noodles, and garnish with fresh cilantro before enjoying.