COCONUT CURRY TOFU.

COCONUT CURRY TOFU.
1 c. dry basmati rice or 8 oz. Chinese egg noodles 1 bunch green onions sliced into rounds
1 carton firm tofu 1 can coconut milk
2 t. roasted peanut oil 2 T. mushroom soy or regular soy sauce
2 large cloves garlic, minced 1 to 2 t. Thai red curry paste
1 T. finely chopped ginger 4 large fresh basil leaves, slivered.

Cook the rice or noodles. Dice tofu into small 1/2 " cubes and set aside. Heat oil in a wide, non-stick skillet or wok. Add the garlic, ginger, and green onions, and stir-fry for 1 minute. Add the coconut milk and soy sauce, then stir in the curry paste to taste. Add the tofu and cook over low heat until heated through. Serve over rice or noodles and garnish with the basil leaves.