I loved this creamy coconut curry recipe. I used coconut oil to deeply fry the tofu cubes because my guest doesn't Canola. We served it over quinoa laced with walnuts, scallions, and coconut flakes. The cilantro really adds a lot of greenery and flavor. It was delicious!

This had a good flavor, but I couldn't get the tofu cooked properly. Frying it didn't work for me...part of it flaked off & burnt on the bottom. I will definately make the sauce again...maybe with veggies or chicken.

Very filling and very good. Use larger size can of coconut milk and doubled the tofu. Had enough for leftovers. A bit salty.

This was a great dish, my first time cooking with tofu.

this was the first time i tried tofu and i dont like coconut so i used chicken broth and cut out the cilantro, the recipe was still amazing i give it a thumbs up

could use chicken to make the dish a little bit more interesting.

All of the taste of Lamb Korma, with none of the guilt!

This is a delicious dish for those who enjoy curry. The creamy texture coupled with the mild curry flavor compliment one another beautifully. I followed the suggestion of other reviewers and added cauliflower, peas, and carrots. The snap of the peas was a nice addition to the creaminess, and the sweetness of the carrots blended well with the curry flavor. The cauliflower added some "bulk". Honestly, this recipe would not be as good without the "veg", in my humble opinion. I also added chili flakes while preparing the tofu, and doing so added some heat and kick to the tofu. All in all, if you like curry and tofu, this is great dish.

This was very tasty. I added soy sauce instead of the salt and added about a Tbs of crushed red pepper flakes. Will definately make again.

We thought this recipe was wonderful!! We added a reviewers suggestion to add squash and cauliflower. Next time I will add the squash just before the recipe is finished. I also added a little cayanne pepper as I had no thai seasoning to give it a little punch. Came out very good. I can't wait to try this recipe with shrimp and tofu.

Next time I will cut down the salt. Great quick meal. Loved it!

I was sure I was going to love this while I was cooking it because it smelled so wonderful. I added extra salt and garlic because I like stronger flavors, however, it was still really bland for me. Something is missing. It has potential but I'm not a good enough cook to figure out what it's missing!

I loved it! I followed the recipe to the letter with the exception of substituting peanut oil in place of the canola oil, dried cilantro in place of fresh, Emeril's Essence in place of the season salt. It was so good all I could do was, Bow Down!

Delicious! The first time I made this, I was unable to find coconut milk at the store, and I think what I ended up getting was cream of coconut, which is what you use in pina coladas. It was very sweet, but delicious. I added some cumin and a bit of chili powder to add to the spiciness and to balance out the sweetness, and it ended up quite good. Afterwards, when I tried to make it with coconut milk, I wasn't as happy with it, so I've stuck with cream of coconut since then. Very good with other vegetables. I usually add green peppers in the mix.

Good recipe. I added lime juice and a bit of honey to sweeten it up.

I was kinda ify, ify about this one, but man, did it ever taste so gooood!

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.

Very tasty! I followed the recipe to a T except I definitely think it needed more salt by the time it was done (but then again-I like my salt a bit too much haha). Very mild, flavorful dish.