Everyone will love this flavour-packed vegetarian curry bowl brimming with fragrance, fresh vegetables and visual appeal.
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|1. Thaw Campbell’s® Green Curry Sauce according to package directions.|
|2. In bowl, stir together soy sauce and corn starch; add tofu to marinate.|
|3. In large saucepan, heat vegetable oil over medium heat-high; sauté garlic, ginger and onion for about 2 minutes or until golden.|
|4. Add tofu; sauté for about 3 minutes or until browned. Add zucchini; sauté for 2 to 3 minutes or until starting to soften.|
|5. Add green curry sauce and bok choy to pan; bring to simmer. Simmer for about 10 minutes or until vegetables are tender and sauce has thickened.|
|6. Divide rice among 8 plates. Top with tofu and curry.
7. Garnish with sesame seeds, green onions, and chili pepper, if desired. Season with salt and pepper.