Tofu Curry with Bok Choy and Peanuts

From Cooking Light

I've made this recipe twice in the past week. If you don't like cilantro I think you can use Italian parsley. 


1 1/4 cups fresh cilantro leaves

3 tablespoons green curry paste

3 tablespoons rice vinegar

1 1/2 tablespoons brown sugar

1 15-ounce can light coconut milk

1 14-ounce package lite firm tofu, drained and cubed

12 baby bok choy, cut into wedges

1 8-ounce can bamboo shoots or water chestnuts (I have not been able to find bamboo shoots)

3 tablespoons lower-sodium soy sauce

1/8 teaspoon sea salt

1/2 cup roasted unsalted peanuts, chopped 

brown rice (you can use pre-cooked brown rice or fresh)

How to make it

1. Combine cilantro (reserve a few sprigs aside for garnish at the end) and next 4 ingredients (through coconut milk) in a blender or Vitamix. You can use a food processor but you'll get little bits of cilantro, which I think is fine.

2. Bring curry mixture and tofu to a boil in a Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots or water chestnuts, soy sauce, and salt to pan. Cover pan, reduce heat and simmer 4 or 5 minutes.

3. Add peanuts. Sprinkle with a few sprigs of cilantro.

4. Serve over brown rice.

Carolee WalkerComment