Coconut Curry Tofu
1. In a large heavy skillet over medium heat, mix unsweetened coconut milk, half of the divided Bragg's Liquid Aminos,
curry powder, stevia, ginger, and chile paste. Bring to a boil.
2. Stir tofu, tomatoes, bell pepper, bean sprouts, bok choy, and green onions. Cover and cook an additional 5 minutes, stirring occasionally.
3. Mix in basil, season with sea salt and add remaining Bragg's Liquid Aminos.
4. Continue cooking for more minutes, or until vegetables are slightly tender.