Reviewed: Mar. 6, 2009

This recipe is absolutely delicious. One of my favorite tofu dishes ever!

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kmclarty

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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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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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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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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Sweet Tooth

Cooking Level: Expert

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Reviewed: Feb. 19, 2009

We Love it!

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jillwhelan

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Reviewed: Feb. 18, 2009

I hate to be one of the very few people who did not like this recipe, but I found the sauce too creamy and the flavor lacking depth. I would prefer green or red curry to curry powder.

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Tamara71

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

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Reviewed: Feb. 10, 2009

I cut the tofu into 1/2" cubes and used a 1/4 teaspoon cayenne red pepper, served it with white rice and it came out delicious!

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O Side Doughboy

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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Reviewed: Jan. 22, 2009

This dish was about a 3 as it's listed, but I give it about 4.5 stars after making some modifications. I added more salt & cilantro and replaced the onions with scallions. I also added thin red & yellow pepper strips, red pepper flakes, cashews, and brown sugar. YUM! These additions made a significant difference. If there were anything else I would've done, it would've been to add lemongrass and fresh lime.

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CLFELTON1

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Reviewed: Jan. 4, 2009

The curry was a little too sweet for me so I added cheyenne pepper, fixed it right up! However the tofu was just too much I recomend cutting it into very small pieces maybe 1/2 inch dice.

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Nov. 13, 2008

This was only 3 stars as written but with vegetables and more spices it's 4 stars.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 6, 2008

Excellent recipe! I prepared this a bit differently and it came out great. Will definitely make this again. I sauteed onion and garlic in olive oil, added drained tofu and squirted some Braggs Amino Acids on top instead of salt. Sauteed some more while I chopped some broccoli and butternut squash. Added veggies, coco milk, curry powder, cilantro, salt and pepper and simmered for 15 min. Served over rice. Delish! Didn't have any curry paste or seasoned salt and didn't miss em.

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Wendi

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Reviewed: Nov. 4, 2008

this was really good, but I like the falovs to be a bit stronger. I'll add more spice next time. That said, my hubby who likes things milder thought it was awesome.

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Julie

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 30, 2008

Scared by reading the reviews, I held the "seasoned salt" in reserve until I had everything mixed. (I did add a cup of mixed veggies). Then I added Lowry's Seasoned Salt, in portions, to taste. The flavor was nice, certainly NOT strong... but the kids did eat it (no seconds.)

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Cookin' Dad

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Oct. 19, 2008

First time I made it I did so exactly as the recipe said. As others have stated it was too salty and bland. Second time I made the following adjustments: - No salt while frying tofu. Used ginger, seaseme, and garlic instead. - Added frozen veggie medley after sauteeing onions and garlic. - Added wasabi & sugar to curry while cooking. The outcome was better, but still lacked flavor! Note that both times I used extra curry and garlic. My conclusion is that you need to really k ow how to cook Thai food to pull this off.

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Chris

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Reviewed: Oct. 16, 2008

This was pretty good! Added broccoli and carrots and red pepper flakes. Fried the tofu with some ginger. Didn't do the seasoned salt. Used light coconut milk to save some calories.

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sarai

Cooking Level: Intermediate

Home Town: Westernville, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 6, 2008

Out of this world!

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Ali1865

Home Town: St. Cloud, Minnesota, USA

Living In: Sauk Rapids, Minnesota, USA

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Reviewed: Oct. 1, 2008

This recipe was wonderful! My sister who doesn't enjoy tofu AT ALL really liked it, as well. We didn't add as much onion, simply because I don't like it very much. Great, great recipe! My family definitely wants me to make it again!

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shelby.thompson

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Reviewed: Sep. 24, 2008

Very tasty dishI used curry paste instead of the powder. This way you can up the heat as you like it! I also serve it over Basmati rice.

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Meghan

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 26, 2008

This was ok. I added some peas and carrots for a one pot meal. My daughter and husband went back for seconds. I didn't have any cilantro and I wonder if I would have enjoyed it more with that? I probably wont make again, but thanks for sharing. This continues our one meatless meal a week program.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jul. 29, 2008

This is a good basic curry recipe to start with... like some of the other cooks, I added more to it. More curry powder, more garlic, some curry paste and the vegetables you prefer. I used broccoli and zucchini. Yum!

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a.rae

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Reviewed: Jul. 6, 2008

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!

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MAKERS

Home Town: Tucson, Arizona, USA

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