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SERVES:
4-6

INGREDIENTS:

1 block tofu, drained and cubed (soft or firm)
1 large onion, peeled and rough chopped
2 medium carrots, peeled and cut into 1/4-inch coins
2-3 Tbs vegetable oil for sauteing veggies
2 baby bok choy, well rinsed and rough chopped
1 stalk lemongrass, bruised and cut into 4 pieces (optional)
1 heaping Tbs fresh peeled grated ginger
1 15-ounce can diced tomatoes
1 13.5-ounce can coconut milk
approx. 1-2 cups vegetable stock
approx. 2-4 tsp Thai red curry paste or more to taste
salt to taste
chopped cilantro as needed for garnish

PROCEDURE:

Get started by using a large heavy bottomed pot, with a splash of vegetable oil, to saute 1 large rough chopped onion and 2 medium peeled and thinly sliced carrots to soften.

While you're keeping your eye on that, use a knife to rough chop 2 small baby bok choy, and then use the back of the knife blade to bruise the stalk of lemongrass and then cut it crosswise into 4 pieces.

Once the carrots and onions have softened up a bit, add the bok choy and the lemongrass, and let that cook along for a minute. Then add 1 heaping Tbs fresh grated ginger, the diced tomatoes, coconut milk and add enough vegetable stock to just about cover everything.

As it is coming up to a simmer add about 2-4 tsp of the red curry paste and stir that in.

After the stew has been simmering along for 10-15 minutes, scoop out the 4 pieces of lemongrass, then add 1 block of cubed tofu and gently stir that in and let it warm through and it is time to eat.

Garnish with fresh chopped cilantro.

HINTS:

Start with less curry paste and add more as you like for more heat.

Serve with steamed white rice for a more substantial meal. Garnish individual servings with fresh squeezed lime juice.