Red Curry Tofu with Coconut Chile Carrots and Bok Choy | Food Stuff

Ingredients

• 1 head bok choy, coarsely chopped
• 2 tbsp brown sugar
• 1 tbsp canola oil
• 1 1/2 lb carrots, peeled and cut into 3-inch lengths
• 1 cup coconut milk
• 1/4 cup dark brown sugar
• 1 tbsp minced ginger
• 1 jalapeno, seeded and minced
• 1 tbsp fresh lime juice
• 1/4 cup soy sauce
• 2 tbsp Thai red curry paste
• 12 oz super firm sprouted tofu, cut into 1-inch rectangles