Coconut Curry Tofu

Tonight we're having coconut curry tofu for dinner.  I found the original recipe on AllRecipes.com, but I've made a few changes.  The original recipe is, I think, meant to be a Thai dish, but mine turned out sort of Indian, probably because I replaced the curry powder and chile paste in the original recipe with a mild Indian curry paste.  I found the curry paste on accident when I meant to buy chile paste, but I like how it tastes, so I've never bothered correcting how I make this dish.  One bonus of this dish is that it's vegan without really trying to be, and Sameer and I try to incorporate one vegan dinner into our meal planning each week.

Ingredients
2 bunches green onions
1 (14 oz.) can lite coconut milk
1/4 cup soy sauce (or Bragg's liquid aminos, as I prefer), divided
1/2 tsp brown sugar
1 tbs curry paste
1 tsp fresh ginger, minced
16 oz. firm or extra-firm tofu, cubed
4 roma tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 oz. fresh mushrooms, chopped (I've started omitting the mushrooms since Sameer hates them and insists they taste like fish.)
1/4 cup fresh basil, chopped (This is not an instance where you can use dried instead.)
4 cups bok choy, chopped (If you can't find good bok choy, it can be omitted, though I think it adds a lot to the dish.)
salt to taste

Directions
1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry paste, and ginger. Bring to a boil. 
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt (as needed -- don't overdo it; if you're using soy sauce at its full sodium level, you might not even need salt) and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.  Serve over steamed white rice (I like basmati).