Curried Tofu

  • daynanr Posted: 04/06/09
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    This was rather bland and not as good as I had hoped. I probably won't make it again-there have to be better tofu curry recipes out there.

  • sarahadams04 Posted: 07/22/09
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    In a word - bland. Not sure how this recipe could be salvaged. Our family threw it out and ate cereal for dinner!

  • MinnesotaMom Posted: 03/01/10
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    I made this dish tonight as we are trying to incorporate more vegetarian meals into our dinner repertoire. It had good flavor, but this was the first time I have cooked with tofu, and it came out kind of mushy. The texture was off - but the flavors of the rest of the ingredients came together nicely. Not an overabundance of sauce, but that's ok. I would think about maybe using these same ingredients with something more familiar to my family, such as chicken breasts in the future. I know that will offend some vegetarians, but it really was just a texture issue with our family.

  • PeggyAB Posted: 07/27/09
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    I thought this was a pretty good recipe. You can make it as hot as you want. I halved the recipe so only used 1/2 t of curry powder. I liked the combination of the red bell pepper, matchstick carrots & pineapple chunks. You can use more coconut milk if you want more sauce. This is a good recipe to use if you are trying tofu for the first time. Very colorful & tasty.

  • phoebemama Posted: 05/19/09
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    was great rolled up in spring roll sized rice paper. we let the mixture cool a bit first. YUM. great summery finger food. our vegetarian kids (2 & 4) liked them too. will definitely repeat.

  • tigerlilly2008 Posted: 05/25/09
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    The recipe "as is" doesn't have enough flavor or sauce, as noted in prior reviews. In order to take it from basic, bland to really good, you'll definitely want to double the coconut milk so you have more sauce, add salt to brighten the flavors (to taste), take the curry powder to 2 teaspoons or more (to your taste), and increase the heat - I added chipotle powder instead of more red pepper to add some more notes to the heat. Do all that, and you'll have yourself a DELICIOUS dish that you'll want to make again. It's still superfast & easy - just double the coconut powder, and tweak the seasoning to taste at the end. I think you could still add broccoli, too, if you were so inclined - just not too much, or you'll outrun to sauce - about a cup of florets should work.

  • earlywhite Posted: 07/16/11
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    very bland. i would have added lemongrass and chii garlic sauce. maybe use curry paste instead of just the powder.

  • Jjkunkle Posted: 08/29/11
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    When I prepared this it came out bland and the sauce was really watery. If I try it again I would kick up the spice and maybe use full fat coconut milk.

  • SaraEJ Posted: 12/04/11
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    Actually not too bad a recipe with a little tweaking. At only 5g of fat per package, I did not see the need to use reduced fat tofu in place of regular tofu. Also, I reduced the coconut milk quite a bit before adding the curry powder.

  • EllenDeller Posted: 06/09/12
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    I like this, but I used a full TABLESPOON of red curry paste and added two tsp of fish sauce. I've never had problems with watery lowfat coconut milk and wonder if those who did had forgotten to stir it thoroughly. As written, this would be badly underseasoned, but the hefty spoonful of the Thai red curry paste really gave a nice flavor.

  • sweetkiwi Posted: 04/17/12
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    Even after adding TONS (ok, 2-3 tbsp) of curry paste, some crushed ginger, garlic and chili paste (and smelling amazingly spicy) it still fell a little flat :-/ I liked the interesting combo of veggies and pineapple though. Low fat coconut milk is also very weak...go for the full fat kind!

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