Red Curry Tofu with Coconut Chile Carrots and Bok Choy

joanne-eatswellwithothers.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the carrots:

1 tbsp canola oil

2 tbsp brown sugar

1 tbsp fresh lime juice

1 tbsp soy sauce

1 cup coconut milk

1½ lb carrots, peeled and cut into 3-inch lengths

½ red onion, cut into ½-inch slices

1 jalapeno, seeded and minced

subheading: For the tofu:

¼ cup dark brown sugar

¼ cup soy sauce

2 tbsp Thai red curry paste

1 tbsp minced ginger

1 tbsp canola oil

12 oz super firm sprouted tofu, cut into 1-inch rectangles

1 head bok choy, coarsely chopped

Directions at joanne-eatswellwithothers.com

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