Reviewed: Nov. 14, 2009

Having only been cooking tofu for about a year, I was having a hard time figuring out how to prepare a tofu dish in which you didn't taste the somewhat nutty, bland flavor of tofu (I'm not a big fan). Well, this is it! I made slight modifications: I added a green pepper (cubed), used about 10 green onions rather than one small regular onion, omitted the cilantro, used about 3 tsp red curry paste rather than powder, and added about 1 1/2 tbsp of soy sauce. (Also used reduced fat coconut milk, and then added a little corn starch/water to thicken it up a bit.) Served over jasmine rice, and I believe I may never have tofu any other way again!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Nov. 11, 2009

I was reading a lot of the comments about this recipe, and after making it myself I came to the conclusion that the coconut milk overpowers the rest of the spices, hence why it comes out bland. I'll also note to future tofu cookers; Tofu is a very picky substance. It sticks very easily, but it also absorbs flavors easily as well. So when cooking it for the first time, use oil (Olive oil I find tastes best in the end) or cooking spray and cook on low heat and turn regularly. Also factor in the type of range you're cooking on and the type of cookware you have (cheap, copper bottom, aluminum). The better quality your cookware (or the better it sustains even heat) the lower your cooking temp should be.

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Vannessa

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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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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Isela R

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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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Twinmom

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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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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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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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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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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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gefilte

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: College Station, Texas, USA

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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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Melanie

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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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Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

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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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ANN MARIE01

Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA

Living In: New Port Richey, Florida, USA

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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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Beth Y.

Cooking Level: Intermediate

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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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Nilaratowen

Cooking Level: Intermediate

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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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Lauren

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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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MURFINA

Cooking Level: Expert

Living In: Prince George, British Columbia, Canada

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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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meHere

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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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Monkeyman

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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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carla

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Reviewed: Mar. 16, 2009

I followed the directions completely and felt it is way to bland.

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angie

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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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