Thai Curry Tofu

Thai Curry Tofu

197
Mrs. Jeppson <3 1

"Curried tofu made with coconut milk."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 282 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  2. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Reviews

197
  1. 264 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

FANTASTIC! Granted, I made several modifications, but this was an easy dinner recipe that looks like it takes far longer to prepare. I used Nasoya extra firm tofu cubes, which I drained in a t...

Most helpful critical review

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 foll...

FANTASTIC! Granted, I made several modifications, but this was an easy dinner recipe that looks like it takes far longer to prepare. I used Nasoya extra firm tofu cubes, which I drained in a t...

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 t...

Delicious! This was perfect. I followed the recipe as it was printed (except my can of milk was 13.5oz.) and both my husband and I loved it. This was simple and ingredients are usually on hand i...

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...

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...

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

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 foll...

This was very good! We added more curry to taste and more cilantro. Sea salt to taste. Served over jasmine rice, tasted like we ordered it from a restaurant!

Made this for dinner tonight and it was GREAT. Everyone was really impressed with it. My additions were: Extra Curry Powder Extra Salt Extra Cilantro Added brocccoli, cauliflower & baby carrots...