Tofu Curry With Bok Choy And Peanuts

• 1 1/4 cups packed fresh cilantro leaves, divided
• 3 tablespoons green curry paste
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons brown sugar
• 1 (15-ounce) can light coconut milk
• 1 (14-ounce) package firm water-packed tofu, drained and cubed
• 12 ounces baby bok choy, cut into wedges
• 1 (8-ounce) can sliced bamboo shoots, rinsed and drained
• 3 tablespoons lower-sodium soy sauce, divided
• 1/8 teaspoon kosher salt
• 2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
• 1/2 cup roasted unsalted peanuts, chopped

1. Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.
2. Bring curry mixture and tofu to a boil in a large Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots, 1 1/2 tablespoons soy sauce, and salt to pan. Reduce heat to medium, and simmer 4 minutes.
3. Heat rice according to package directions. Divide rice among 4 bowls. Top evenly with curry mixture; sprinkle evenly with peanuts and remaining 1/4 cup cilantro. Drizzle servings evenly with remaining 1 1/2 tablespoons soy sauce.

cilantro, green curry, rice vinegar, brown sugar, light coconut milk, water, choy, bamboo shoots, lower, kosher salt, brown rice, peanuts

Taken from www.myrecipes.com/recipe/tofu-curry-bok-choy-peanuts (may not work)