Because 2 days is never enough.

My CSA box has, despite my earlier enthusiasm, not impressed of late. But, I’m trying to make the best of it. This curry dish used the pak choi, garlic scapes, and cilantro we got last week. It was very tasty and I’m hoping that our farmers get their act together and I can try it with other veggies as the summer rolls on.

Red Curry Tofu

• 1 cup unsweetened coconut milk
• 1/4 cup water
• 4 tablespoons dark soy sauce
• 1-2 tablespoons Thai red curry sauce
• Garlic scapes, sliced into thin, two inch strips
• Sesame oil
• 3 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 1 package firm tofu, cut into cubes
• Coarsely chopped pak choi (or bok choi) leaves and about 1/3rd of stems
• Cilantro, salt, pepper to taste and crushed raw peanuts (optional) garnish

Whisk together the coconut milk, water, and soy sauce in a bowl and let stand

In a large skillet, saute the garlic scapes in sesame oil until they begin to soften

Add garlic and ginger and cook for 1 minute

Add tofu, pak choi, and coconut milk mixture, reduce heat to medium, cover and let cook for 5-7 minutes stirring occasionally until the greens begin to wilt and the tofu is cooked

Remove cover and allow to simmer a few more minutes until the sauce
begins to thicken.

Serve on its own or with rice or rice noodles