Reviewed: Jan. 16, 2008

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.

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ESJESSI

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 11, 2008

Really good and super easy! I used a Madras curry and didn't need to bulk up the seasoning to flavor up the tofu. I garnished with some pickled ginger and boy was that tasty! (Wish I could award it 4.5 stars)

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 11, 2008

All in all this was pretty delish, but beware of the tablespoon of seasoned salt - it made the tofu super salty. I added peas and raw cashews for some added texture. Enjoy.

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a la molly

Cooking Level: Intermediate

Home Town: Minden, Nevada, USA

Living In: Reno, Nevada, USA

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Reviewed: Dec. 21, 2007

this is a fabulous recipe! i tried it today and it tasted a little bland but luckily i had pineapple and that really helped! it tasted like it needed something sweet, so i put in about 10 oz. of crushed pineapple and it tastes amazing! oh, i also put a few dashes of red pepper flakes too to spice it up. this is a great recipe!

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Jackie

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 9, 2007

This was a good recipe, but I didn't use as much seasoning salt/salt. I just sprinkled the tofu lightly with seasoning salt and added a few dashes of salt to the coconut milk mixture. I used 3 tsp of curry powder and left out the cilantro (didn't have any). Also used medium firm tofu because that's all I had. Really like coconut taste + curry! Thanks! Also I added chicken and cooked it with the onion/garlic

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Michelle

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Reviewed: Nov. 18, 2007

Even with the modifications suggested by the other reviewers, I still found this a bit bland. The kids refused to eat it. I thought it was simply "okay". I didn't throw out the leftovers, I'll still have it for lunch tomorrow. I don't believe I will try this one again.

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Kristina Pittman

Cooking Level: Beginning

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Reviewed: Nov. 16, 2007

Very tasty and mild, a good "beginner" curry. I added in a head of cauliflower florets (blanched for 5 minutes) when adding the tofu to the sauce. Good flavor and not too complicated.

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tankerraid

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 8, 2007

I recommend to add some curry paste, cury powder is good but does not provide anough flovour on its own. Don't use light coconut milk. I used light because I thought it would taste the same and I think it made it taste a little bland. Added some chopped carrot and a tiny can of bamboo shoots, available in the ethnic food section of any grocery store.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Nov. 7, 2007

I made this for lunch one day last week--I was really surprised by how filling tufo can be! Tasty, simple base recipe that needs some dressing up to make it extraordinary.

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Oct. 21, 2007

I used red curry powder, omitted the cilantro and added carrots. It was very spicy. The sauce was a little thin, but I used lite coconut milk which may have made the difference. Overall, I didn't really like it too much, but maybe I would have liked it better with chicken.

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ellybelly310

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Reviewed: Oct. 19, 2007

Excellent recipe, and easy, too! I made one major change in the recipe by using coconut CREAM instead of coconut milk, as well as a few minor changes. While cooking the garlic and onions I threw in strips of red and yellow bell pepper until tender. Then I put in the curry. I added about half a cup of water since coconut cream isn't as watery as coconut milk. I used a little less than half a can (14 oz) of the coconut cream. It gave the curry a stronger scent and taste of coconut, as well as making it sweeter. Next time I'll try adding in softened carrots.

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mari

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Reviewed: Oct. 19, 2007

My husband and I aren't big tofu eaters, but this recipe is really good. The sauce could definitely work over chicken or pork, too. I served it with scallion pineapple rice.

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JJO

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Reviewed: Oct. 18, 2007

I used light Coconut Milk to reduce the fat in the disk and it still tasted great! Great flavor and wonderful aroma...

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kriskauf

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Reviewed: Oct. 15, 2007

I normally eat out for Thai food, but this dish is just as awesome! I also make it with chicken. I serve it with rice.

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Cook'n Kathy

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Reviewed: Oct. 3, 2007

good but could have used the green curry paste suggested by other reviews.

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Harm-o

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Reviewed: Sep. 16, 2007

Amazin! I added a carrot and potato I had lying around, but other than that, followed the directions to a t. It was delicious!

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plastickitty

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Reviewed: Sep. 14, 2007

I made this dish for the second time tonight and it turned out great. The first time I made it I followed the recipe without modifications, and it turned out salty and bland. This time I fried the tofu with garlic and ginger. I also added one chopped jalopeno, extra garlic, some red crushed pepper, ginger, portobello mushrooms, carrots, and green beans. It was wonderful.

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Heidi_L

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Reviewed: Aug. 30, 2007

WONDERFUL CURRY SAUCE.

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MSR3953

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Reviewed: Aug. 11, 2007

Delicious! Easy, cheap and healthy! (if you make it with lite coconut milk and low fat spread)

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Laura

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Reviewed: Jul. 21, 2007

Very, very salty!!! If I made this again, which I don't think I will, I would reduce the seasoned salt by at least half and not add the second amount of salt. I tasted this near the end of cooking and added some chili powder and crushed red pepper flakes to try and counteract the saltiness, but to no avail. Couldn't eat it.

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A.J.

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Thai Curry Tofu

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