Recipe by Shelita Findlay
"Curried tofu made with coconut milk."
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1 (12 ounce) package
extra-firm tofu, drained and cubed
seasoned salt, or to taste
butter or margarine
1 (10 ounce) can
ground black pepper
chopped fresh cilantro
FANTASTIC! Granted, I made several modifications, but this was an easy dinner recipe that looks like it takes far longer to prepare. I used Nasoya extra firm tofu cubes, which I drained in a towel inside a colander for about 2 hours to make sure that the tofu was dry before frying. I had some shallots that I substituted for the onion and used extra garlic. Then I added the curry powder (3 tsp.) and 1 1/2 heaping tsp. of green curry paste and let it cook for about a minute on the stove before adding the coconut milk and stirring before adding the tofu, one head of cauliflower cut into florets, and a package of cut butternut squash from the produce section. Lastly, I added 2 pieces of lemongrass that I bruised first and then cut into about 4 inch sections. I put the cover on it and let it cook until the squash and cauliflower were cooked, but not mushy and then added the cilantro -- an entire bunch of cilantro chopped. Served over white rice and my house smelled super fantastic. Definitely a keeper and I will make it again.
Very easy and simple to make! After the step of the onions/garlic I added in snow peas, carrots, red peppers, broccoli and mushrooms and sauteed them till they were tender but crisp. I then followed the rest of the steps, I added in half a spoon of paprika and more salt n' pep to taste, I also added in a spoon of thai chili sauce. It was nice and flavorful but my ultimate verdict is that it was a little too creamy for my taste, I'm not too big on creamy flavor, maybe I will add in water next time I make it. The rest of my family enjoyed it.
I made this dish for the second time tonight and it turned out great. The first time I made it I followed the recipe without modifications, and it turned out salty and bland. This time I fried the tofu with garlic and ginger. I also added one chopped jalopeno, extra garlic, some red crushed pepper, ginger, portobello mushrooms, carrots, and green beans. It was wonderful.
Delicious! This was perfect. I followed the recipe as it was printed (except my can of milk was 13.5oz.) and both my husband and I loved it. This was simple and ingredients are usually on hand in this house. I will make it again.
Attn readers: This is not a spicy dish, if your in a spicy mood, try a red curry. This is very creamy and smooth and mild and delicious!
This was my first successful meal with tofu. I pressed it by putting a plate with two cans on top for about 15 minutes, and then fried it with LOTS of oil. The rest of the dish was pretty easy, but too mild by itself. I added half of a habanero pepper, broccoli, cauliflower, green peppers, halved grape tomatoes, and some cayenne pepper and chili powder. A 14-oz can of coconut milk provides enough sauce for the extra veggies.
Without the seasoned salt and with some vegetables, I'd rate this a 5. I left out the seasoned salt per other readers' advice and added frozen broccoli toward the end. I served over basmati rice and it was delicious. I think I also used vegetable oils only. (Side note: If you don't think you'd like tofu, buy Melissa's - I get it at Walmart Neighborhood Market - it's awesome!)
I used light Coconut Milk to reduce the fat in the disk and it still tasted great! Great flavor and wonderful aroma...
This was very good! We added more curry to taste and more cilantro. Sea salt to taste. Served over jasmine rice, tasted like we ordered it from a restaurant!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Curry Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 231
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