Ingredients

Sauce

  • 4 tbsp tomato paste or crushed tomato
  • 1 small onion, peeled and quartered
  • 1 thumb-size piece ginger peeled and sliced
  • 3 cloves garlic
  • 2 tbsp soy sauce
  • 1 tbsp paprika
  • 1/2 tsp red chili powder
  • 1 heaping tbsp coriander seeds, ground
  • 1-2 red chilies, depending on how spicy you want it
  • 1/2 tsp turmeric
  • 1 tbsp ground cumin
  • 2 kaffir lime leaves (if available)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 can coconut milk
  • juice of 1/2 – 1 lime
  • sea salt to taste

Stir Fry

  • 1 cup fresh basil leaves (roughly chopped if large) chopped
  • 1 green pepper diced largely
  • 1 red pepper diced largely
  • 1 bunch bok choy
  • 8-10 mushrooms quartered
  • 1 package tofu diced in one inch cubes
  • 1 tbsp lemon juice
  • 1/2 tsp tumeric
  • 1/4 tsp red chili powder
  • 1 tbsp grape see oil
  • 1 tsp ground coriander seeds
  • 1 clove garlic minced
  • 2 tsp coconut oil
  • 2 tbsp cilantro for garnish

Directions

  • In a food processor or Blendtec blender, combine all ingredients for sauce and blend well
  • In a bowl combine lemon juice, tumeric, red chili powder, grape see oil, coriander seeds, and garlic and mix well.  Toss tofu in this mixture
  • In a skillet heat coconut oil on medium heat.  Add tofu to skillet and brown on each side.  Remove from skillet once browned and set aside in a bowl
  • In the same skillet sautee green pepper for 3-5 minutes on low to medium heat, ensure it is still crisp, add mushrooms and saute for an additional 3 min.  Add bok choy and saute for 3 min
  • Add sauce to the veggies and heat
  • Add basil and cook until slightly wilted.   Then add tofu
  • Garnish with cilantro
  • Serve with brown rice or quinoa

Variation: for those who eat chicken or shrimp, you can add it to this recipe instead of the tofu

Prep time and cook time 30-45 min

Serves 2-4