<http://schema.org/recipeInstructions>
" In medium bowl, gently toss tofu cubes with curry powder, gingerroot, soy sauce, and fish sauce. In nonstick 12-inch skillet over medium-high heat, heat 2 teaspoons 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 teaspoons 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 teaspoons vegetable oil. Add mushrooms and red pepper and cook until pepper is tender-crisp, about 8 minutes. Into curry mixture in bowl, stir chicken broth and cornstarch; stir into skillet with mushroom mixture. Heat to boiling; boil 1 minute until sauce thickens slightly. Return bok-choy mixture to skillet. Add basil; heat through."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4916/thai-tofu-stir-fry-1002/?src=shelter_footer>