Tofu + Vegetable Curry

1/2 small cabbage
2 boxes of extra firm tofu (weight it to squeeze all water out)
2 caspicum cut in medium sized pieces
2 red/yellow/orange capsicum cut in med pieces
4 tomatoes cut in small pieces
3-4 leaves of basil
5-6 bunches of green onions
1/4 bunch cilatro
1 can of coconut milk
ginger paste
sesame oil
3 tbsp soy sauce
4 tbsp green chilli + ginger sauce

Method:

Cut Tofu in med sized pieces and then roast them in oil till light brown.
In sesame + normal oil add all vegetables on high heat and stir fry

In the same pan, add oil and add ginger garlic paste, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil

Stir tofu, tomatoes, stir fried vegetables and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. 

Add salt and lemon to taste and garnish with green onions and coriander.