The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 22, 2009
This was very good, I added fresh basil leafs (about 1/2 cup) along with the coconut milk and the curry powder.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 4, 2009
For anyone who is looking for a gluten free recipe, this is excellent! I made it lactose free as well by omitting the butter and added red pepper flakes to make the tofu spicier. Thank you for sharing!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 14, 2009
I added asparagus and used "Thai Kitchen" tom ka soup cause I bought "cream of coconut" instead of coconut milk. Was pretty good, a little spicy. Served over basmati rice.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
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Reviewed: Aug. 19, 2009
I just made this tonight with A LOT of modifications and it was excellent! I'd give it a 5 if I had followed the recipe!
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Cooking Level: Intermediate

Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 2, 2009
This recipe came out very salty and bland. I highly recommend halving the amount of seasoned salt used on the tofu, and adding salt to taste for the sauce. Also, another tsp of curry powder helped a lot. And like other reviewers have said, the tofu fried with some ginger and garlic is very delicious as a snack : ).
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Cooking Level: Beginning

Home Town: Austin, Texas, USA
Living In: College Station, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
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Reviewed: Jul. 29, 2009
Excellent recipe! Pleased even the pickiest eater! If you have some in the family that likes it spicy and some with milder tastes I recommend using yellow curry and then having Tabasco at the table so some can make it into more of a red curry spicy tast! Great over rice!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jul. 24, 2009
I made this and found it very salty. I used curry paste in place of curry powder and added a little brown sugar to go with it. I also served it over rice noodles. the tofu fried itself in seasoning salt was tasty as just a snack or appetizer. Next time I will use less seasoning salt and add vegetables.
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Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Jul. 17, 2009
I'm rating this based on a modified version. I added fresh carrots, broccoli and cauliflower towards the end of the simmer time. Other than this, I followed the recipe as directed. This was my first time frying tofu and it stuck to the pan, even with non-stick spray. Once everything was simmering, it looked and smelled wonderful. However, that's where it ended. Although I love curry, this dish was lacking in flavor and while I ate it, it received unfavorable opinions from my family. I won't make it again, sorry.
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Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA
Living In: New Port Richey, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jun. 26, 2009
I made this with sugat snap peas, which I added when I put the tofu back in the pan. It looks nice when done, but I agree with others that it is lacking something. The curry alone didn't do it for me. It's not bad though, and I'll probably make it again with some modifications. There was enough sauce to mix with the rice I served it with. Both my preschooler and baby were able to eat it since it was mild enough.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Jun. 2, 2009
Very easy and quick to make, I replaced the butter with vegan butter to make it completly animal friendly. Thank you for submiting this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 11, 2009
This recipe was really delicious! The flavor combinations were perfect. The only change I would make would be to cook the tofu in a few spices - like curry, salt and pepper, the first go round. Will definitely make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 9, 2009
This was EXCELLENT the day after! I mixed the rice(I had made yellow rice), and the Thai Curry tofu together, in the fridge over night...The next night I added seasoned salt and 2 tsps. Cumin and about one half cup of chopped fresh Cilantro......Yummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 5, 2009
EXCELLENT recipe> I double the cilantro and just added the following and made it even better and healthier •One 12 bag of oz Fresh raw vegetable medley (Coliflower, Brocolli, Carrots) •One cup fresh green beans cut in 1/3's Serve over white rice :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 2, 2009
Made this last night for my wife, she went nutty over it. Took it to work today and her co-workers were lining up to try it. Great recipe, easy to make.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 1, 2009
This is relatively quick and very easy and cheap, a huge plus for a student like me! I dusted the tofu in a mixture of flour and curry powder before frying it which gave it a nice crisp outer texture. I added mushrooms, sweet potatoes and lemongrass which added a bit more substance and a hint of sweetness. I also added a few red chilies because I like spicy curries. I let the whole thing simmer for 20 minutes with the tofu and served it over brown rice. Absolutely delicious!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 16, 2009
I followed the directions completely and felt it is way to bland.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 16, 2009
This was a very goo recipe. I added some onions and green bell peppers though. Also, I like my tofu a bit crispy on the outside so for step 1, before frying the tofu cubes, I dipped them into a bowl of beaten eggs, and then into corn starch making sure they are well coated with corn starch. I then fried them till the outside was very crispy. Step 2 I followed the recipe as is (with the exception of adding onions and green peppers).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 6, 2009
This recipe is absolutely delicious. One of my favorite tofu dishes ever!
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Cooking Level: Beginning

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Mar. 3, 2009
I've had this recipe in my recipe box for months but my roommate (who never cooks) actually tried it first. It made the whole house smell delicious but she said that hers came out a bit too salty and otherwise bland. After reading reviews, I made a bunch of modifications in hopes of creating a tastier dish. I pressed and drained the tofu, then fried it with ginger and garlic. After cooking the onion I added a ton of extra veggies. I used light coconut milk in order to reduce the fat content, but added extra spices (more curry powder, some cumin, cayenne pepper, and crushed red pepper flakes, ground pepper and dried cilantro), then some soy sauce instead of salt. It sure smelled spicy, but after eating it over rice I was pretty disappointed at how bland it still was. I saved the leftovers for lunch tomorrow and am hoping I'll get some more excitement then.
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Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 28, 2009
Very good basic recipe. You will need to add the vegetables suggested by others, and the rest of the can of coconut milk. Be careful adding red pepper flakes for some "heat," it seems they are augmented by the curry and the dish gets too spicy very quickly.
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Cooking Level: Expert

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