Reviewed: Oct. 2, 2005

Excellent and easy to make. I used sesame oil to fry the tofu and I eliminated the seasoning salt.

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Reviewed: Jun. 17, 2005

Without the seasoned salt and with some vegetables, I'd rate this a 5. I left out the seasoned salt per other readers' advice and added frozen broccoli toward the end. I served over basmati rice and it was delicious. I think I also used vegetable oils only. (Side note: If you don't think you'd like tofu, buy Melissa's - I get it at Walmart Neighborhood Market - it's awesome!)

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KALISA

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: May 5, 2005

way too salty.

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cakatt

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2005

I omitted the seasoning salt and only put a dash of regular salt. I also added about 1/8 t. of garam masala. I didn't have any cilantro so I just used dried. I served the tofu over basmati rice and added peanuts, coconut and raisins. VERY YUMMY!!

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MSPISCES

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Reviewed: Feb. 12, 2005

I carefully followed this recipe except when it came for the salt. I read the other reviews before making it and I omitted the 1/2 tsp. salt and didn't add the full 1 Tbs. seasoned salt. It turned out SO salty, I could barely eat it. Also, by frying the tofu it made the dish too oily (even after thoroughly draining and blotting it with paper towels). I won't make this again.

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TRICKYNIKKI1

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Reviewed: Jan. 28, 2005

This was excellent. My husband and I aren't huge tofu fans, so I cut it into really small pieces, and it was fabulous served over steamed rice. Will definitely make again.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2005

I prefer to steam the tofu rather than fry it before mixing it with the other ingredients. Broccoli makes a nice addition. This recipe is fantastic and will remain in my frequent selection.

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NNAMBDI

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Reviewed: Sep. 26, 2004

I thought this was good, but I think there was a problem with the salt measurements. I wasn't using tofu, just making the sauce, and did so without the cilantro. I started by adding 1 tsp of Lawry's seasoned salt, and it made the sauce WAY too salty. Had to add an extra can of coconut milk, then a bit more curry, etc. Also added a little corn starch in water to slightly thicken it. Overall, with these changes, will use this recipe again.

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