Thai Tofu Stir-Fry

In a medium bowl, gently toss tofu cubes with curry powder, ginger root, soy sauce and fish sauce.

In a nonstick 12" skillet over medium-high heat, heat 2 tsp. vegetable oil. Add bok choy, zucchini and green onions and cook until vegetables are tender-crisp, about 8 minutes. Remove vegetables to large bowl.

With slotted spoon, remove tofu from curry mixture. Reserve curry mixture.

In same skillet, heat 2 more tsp. vegetable oil. Add tofu and cook until lightly browned, about 5 minutes, gently stirring occasionally. Remove tofu to bowl with bok choy mixture.

In same skillet, heat 2 more tsp. vegetable oil. Add mushrooms and red pepper and cook until pepper is tender-crisp, about 8 minutes.

Stir chicken broth and cornstarch into curry mixture in bowl. Stir into skillet with mushroom mixture. Heat to boiling and boil for 1 minute until sauce thickens slightly.

Return bok choy mixture to skillet. Add basil and heat through.