Curried Noodles with Tofu

it was really bland. this is the first time i've made something that my boyfriend said was "not at all good". i thought the sauce was okay, but the tofu isn't given a chance to soak up any flavor. it didn't taste like curry, and i even added more paste as well as curry powder to the tofu when i was frying it. i definitely won't be making this again.

A disappointing recipe. The red pepper, tofu and curry noodles did not cooperate to create a blended flavor. Tofu shoould have been marinated. This is a matter of taste, but we'd use more green curry.

I used whole wheat vermicelli and the noodles stuck together so bad. I guess I should have stayed with the exact recipe. I didn't think the dish had enough flavor, I added hot sauce while eating. It was just ok. Alot of work for little satisfaction.

Very yummy and delicious! We used red curry paste instead of green, and we also added 1/2 tsp of homemade curry powder to the dish, which was DEFINITELY a good idea as it would not have been spicy enough without it.

Surprisingly bland, especially given all the ginger and spice in the sauce. Definitely needs more green curry paste. The tofu crumbled apart when I tossed everything together. I would use a tofu that comes sold pre-baked and pre-seasoned, next time. As it is, this dish isn't quite worth the effort.

Okay, so basically I used the recipe as a base and added more spices and more vegetables; I cooked the tofu with the curry paste, tamari, and coconut milk; it absorbed the flavors and added some "punch" to the dish. Thank you for the recipe. I will add this to my repertoire.

My husband and I really like this dish. He doesn't normally enjoy tofu, but likes it here. Some of the criticism here says that it's bland, and I get this, but honestly, it's also a little lighter (not as in calories, but as in fresh tasting) than a lot of dishes like this, which I enjoy.