Instructions: 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 1 1/2 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.

This recipe yields 6 servings.

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