Thai Tofu Stew
- In large saucepan, combine coconut milk, water or broth, tofu, half the ginger, half the garlic, half the scallions, and salt and pepper flakes. Bring to a boil, reduce heat to low and simmer 20 minutes. Turn off heat.
- Transfer 1½ cups coconut milk mixture to large pot. Add mushrooms, carrots, Squash, remaining ginger, garlic and scallions. Cover and simmer over medium heat until vegetables are just tender, about 5 minutes.
- Add bok choy to pot and stir just until it begins to wilt, about 45 to 50 seconds. Add cilantro.
- Pour remaining coconut mixture over cooked vegetables and stir gently to combine and distribute tofu evenly. Serve hot.