Reviewed: Apr. 22, 2012

I love tofu and I'm always looking for different ways to cook them. I never thought of mincing tofu at all. Thought it was clever. Overall, I thought this dish needed more ginger and salt. I wanted to add turmeric but I was out. I did not add peas because I didn't have any. Also, I felt it needed a bit of broth as well because it started to dry out with all the moisture being absorbed, so I added a quarter of light coconut milk. I will definately be keeping this recipe for my meatless meals. Thanks!

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

different but good!

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Reviewer:

Sherry

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Cooking Level: Expert

Home Town: Fort Pierce, Florida, USA

Living In: Taylorsville, Utah, USA

Reviewed: Dec. 7, 2011

Great recipe. Good balance of flavors for the tofu. If you think it's too dry, try soaking the tofu shortly in some veggie broth before cooking.

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Reviewer:

Topher

Reviewed: Aug. 29, 2011

As is the recipe was a little bit bland while at the same time being way too spicy. Next time I will increase the amount of curry and cumin seed, decrease the amount of jalapeno and add the vegetable broth thickened with flour that others recommended to make more of a sauce. I might also add a small can of tomato sauce to get more of the tomato flavor to the curry as the one tomato included in the recipe did not really add much flavor to the dish.

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Reviewer:

AudreyK

Reviewed: May 25, 2011

This dish is excellent! My husband thought it was chicken until I told him it was tofu. I am new to tofu. I love indian food, so if you love the curry taste, you'll love this recipe.

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Reviewer:

Amy Leonard

Cooking Level: Intermediate

Reviewed: May 22, 2011

This was good, but I had to doctor it quite a bit. Although, I made my curry from scratch so that might have a lot to do with it. I would double the garlic and ginger, and it needs about a teaspoon of salt. Maybe a high quality curry powder would make it better. I also didn't use the tomatoes since my husband can't eat them.

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Reviewer:

SpicySally

Reviewed: Apr. 10, 2011

This is a wonderful recipe. Some additions and changes that I've made: first, I only had completely pulverized tomatoes, so I used them--they work great. My second time making this recipe I added grated zucchini and carrot, plus chopped red peppers, to the onion phase of cooking. The taste was excellent, and my boy friend who's just starting to eat healthy didn't even know he was eating the extra veggie content!

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Reviewer:

sbg1

Reviewed: Jan. 19, 2011

I was very skeptical about this, it was my first time making/eating tofu and there were alot of mixed reviews about this dish. The only reason I decided to make it was because I had almost all of the ingredients. I was amazed at how much I enjoyed it!! I made a few changes and it came out wonderful! I used olive oil instead of vegetable (and WAY less). I only used a few dashes of ground cumin, instead of seeds. I used alot more garlic, I can never get enough. 2 cups of peas. Instead of tomatoes I used a can of mexican diced tomatoes(it's what I had and I took the advice of others) and because of that, skipped the jalapeno pepper. I used ground ginger instead of fresh. Even with the diced tomatoes it appeared to be a little dry, so I poured in some chicken stock while it was cooking and that really helped. I ate it over red quinoa. I am still amazed at how much I enjoyed this. I can't wait to eat the leftovers later!

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