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Tofu Coconut Curry
By Chef Andrew Faulkner


2 bunches Organic Green Onions
14 ounces Light Coconut Milk
1/4 cup Soy Sauce divided
1/2 teaspoon Brown Sugar
1 1/2 teaspoon Curry Powder
1 teaspoon Ginger Root
2 teaspoons Chile Pepper
1 pound Organic Tofu cut into 3/4 inch cubes
4 ounces Roma Tomatoes chopped
1 Organic Bell Pepper (use Yellow Bell Pepper) thinly sliced
4 ounces Mushrooms chopped
1/4 cup Basil chopped
4 cups Bok Choy chopped
Salt to taste


Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste.

Bring to a boil. 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 and remaining soy sauce.

Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.