Reviewed: Jul. 2, 2008

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.

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Laurenski

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jun. 29, 2008

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

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Free Mom

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Reviewed: Jun. 24, 2008

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

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Mrs.Saxon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 22, 2008

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

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Jennay93

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Reviewed: Jun. 21, 2008

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

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Mattao

Cooking Level: Beginning

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Reviewed: Jun. 19, 2008

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

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Brown Family

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jun. 17, 2008

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.

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desiree2776

Cooking Level: Intermediate

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Reviewed: May 29, 2008

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.

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butterfly8626

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Reviewed: May 28, 2008

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.

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Dr. Charlotte

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Reviewed: May 15, 2008

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

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mcdojo

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Reviewed: May 11, 2008

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!

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Rachel T.

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Reviewed: May 7, 2008

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 off the hook! P.S. This recipe works good with chicken as well. Two chicken breast halves is the perfect amount.

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Big Kev

Cooking Level: Intermediate

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Reviewed: May 4, 2008

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.

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leenica

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Reviewed: Apr. 11, 2008

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

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Sara

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Reviewed: Apr. 5, 2008

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

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Bordeaux

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

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.

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Annmarie

Cooking Level: Beginning

Home Town: Edison, New Jersey, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 18, 2008

I LOOOOOOVE this recipe! Absolutely Fantastic. I like to add a little kick of cayenne pepper, because the curry I have on hand is not very spicy. Just make sure you drain and dry the tofu very well, or else it will may be too watery, and you will have to let it simmer for way more than 15 minutes!

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Christopher E.

Cooking Level: Beginning

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Reviewed: Feb. 6, 2008

Awsome taste!! The sauce was great. In the future I will marinate the tofu for more taste. I topped this over potato/cheese filled perogies. Awsome!

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Miss Spain

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Reviewed: Feb. 5, 2008

Not one of my favourites but our dinner guest who loves curry thought it was fabulous(he gave it a 4) altho we did come up with some things we would change next time...This time I added Cauliflower, carrots, and grape tomoatoes and served with Jeera fried rice also on this site...Next time i think I'll try it as a sauce over noodles.

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Froetoe

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

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.

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