Reviewed: Mar. 21, 2012

Srumptious flavor in this easy recipe! My hubby doesn't usually care for the texture of tofu, but he really liked this because the crunchy green beans masked the tofu texture.

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Reviewer:

JodiJean

Cooking Level: Intermediate

Reviewed: Jun. 11, 2011

My only issue with this recipe is that it is far too small for a meal. For my husband, myself, and our toddler to eat I need to triple the recipe.

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Reviewer:

ivanandmarcia

Cooking Level: Beginning

Home Town: Marshalltown, Iowa, USA

Living In: Fort Drum, New York, USA

Reviewed: Feb. 21, 2011

I think this recipe provides a great base and starting point, but i think there needs to be more seasoning. I added a lot more curry, probably about 2 tablespoons total because the tofu absorbs a lot of flavor. I also added a little soy sauce, salt, and pepper.

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Reviewer:

myrtleinptown@yahoo.com

Reviewed: Dec. 29, 2010

I added garlic, salt and much more curry and still this really lacked flavor.

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Reviewer:

kalice

Reviewed: Jul. 12, 2010

A great basic recipe that just needs a few changes. Following others suggestions, I added 1 teaspoon of sugar to the coconut rice and the following additional ingredients to the tofu & green beans: 1/4 teaspoon more curry, 1/4 teaspoon cumin, 1/4 teaspon salt, and a dash of garlic powder. I also added more coconut milk to make it saucier. Also, I steamed the green beans for about 2 minutes in the microwave before adding them to the tofu. It came out delicious!

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Reviewer:

Mary

Reviewed: Apr. 4, 2010

Easy to make, but not a lot of flavor.

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Reviewer:

Kat

Reviewed: Mar. 2, 2010

I changed the recipe, but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans, chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder, 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM, YUM!!!

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Reviewer:

beatrice

Reviewed: Sep. 21, 2009

I liked the simplicity for a curry newb like me. The coconut rice was very good. I did, however, learn that I don't like tofu. Oops. I'll try this again with chicken and more curry powder.

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Reviewer:

iheartdietpepsi

Reviewed: May 5, 2009

This is a good base recipe, but I had to make a lot of changes. I doubled it, added 2 tablespoons of sugar to the rice and coconut milk, used a tablespoon of butter, sauteed the tofu with the curry powder, and added garlic, ginger paste, salt and a little sugar to the sauce. I also used light coconut milk, steamed the green beans before adding, and added some baby corn. It turned out to be fantastic. I'm definitely making this again.

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Reviewer:

menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 10, 2009

Looking at the ingredients to this recipe, it looks like it should be a Thai curry rather than an Indian one. I'm going to try this using green curry paste instead of curry powder, and I bet it will be fantastic.

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5 users found this review helpful