Vegetarian Coconut Curry with Tofu

Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.

Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.

Discard wet paper towels and cube tofu. Place on the prepared baking tray.

Bake in the preheated oven until adequately dry, about 20 minutes.

While the tofu is baking, drain pineapple chunks, reserving juice.

Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.

Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.

Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.

Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.