Reviewed: Jun. 30, 2011

Super yummy and very easy to make. This was my first attempt at making tofu so I took recommendations from previous reviews and drained the tofu, and seared until golden brown. I used spinach instead of Bok Choy (you need about 8+ cups of spinach). I also was liberal on all the spices. Came out great, everyone loved. Thanks!

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Reviewer:

grkgdss00

Reviewed: Jun. 24, 2011

This was pretty tasty. Nice blend of veggies and exotic spices. A great way to kick up the bland flavor of tofu and create a unique meal!

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Reviewer:

Katie

Reviewed: Jun. 17, 2011

This recipe rocks! Fairly quick and easy. I would suggest either frying the tofu or patting it dry before you put it in the curry.

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Reviewer:

kristinam24

Reviewed: Jun. 13, 2011

This was a great recipe! I used half the amount of green onion than what was called for. I also used regular coconut milk. Sauce was not thin, almost too think. Other wise, thank you for posting this recipe Kathy! Will be making this again.

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Reviewer:

Iron Chef

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Jun. 11, 2011

Quite good! I forgot the tomatoes though on total accident. I think the ginger, basil, and liberal green onions REALLY make this recipe what it is!

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Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Lund, Skane, Sweden

Reviewed: Jun. 5, 2011

This dish was very yummy overall. The only things I would change next time would be to use regular coconut milk instead of light (the sauce was a bit thin), and to add more curry powder and chili paste. Otherwise, it was perfect. I will definitely be making this again!

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Reviewer:

kalarabe

Reviewed: Jun. 3, 2011

Love Love Love! Will definitely make this again. Followed the recipe exactly aside from baking my tofu prior to tossing it in. One of my favs!

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Reviewer:

shinsplint5

Reviewed: Jun. 3, 2011

I did not care for this recipe.

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Reviewer:

JackDaniels

Reviewed: May 27, 2011

I love tofu and this receipe hit the spot! I will say that next time I make this I will use half regular coconut milk and half lite. I like my sauce a little thicker. I left out the mushrooms and bok choy. I used fresh spinach instead. Also used dried basil and red peppers instead of yellow, green chile paste as well as canned tomatoes. I did not want to have to go to the store, so I used whatever I had at home. For the tofu, I pan fried it first in coconut oil, because of preference, and it was delicious!!! Overall this recipe is pretty darn good!

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Reviewer:

calking

Reviewed: May 23, 2011

Mmmm, good! Great, quick week night meal. Next time I'll have hubby help with the chopping though! :) I only used one bunch of onions and thought that was plenty. Next time I'll increase the chile paste because we like things a bit spicier. I thought it was enough sauce for the rice., made a good size meal. Thanks Kathy!

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