Coconut Curry Tofu
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this oftenRead More
I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just a little bit too spicy. I will make it again, but may try searing the tofu in a separate pan to give it a solid "skin." I used extra firm tofu and it still fell apart in the sauce. I will also use maybe 2/3 of the chili paste, try adding different vegetables, add garlic, and more ginger. I agree with a previous reviewer - could use some corn starch to thicken it up a bit. Definitely worth experimenting with though!Read More
This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this often
Fantastic spicy coconut curry flavor. I left out the green onions and basil, and it was still great. I also substituted the bok choy for green cabbage, which was very good. 4 cups, however, I think is excessive. I also fried the tofu first so it held together in cubes, and I sauteed the mushrooms in a bit of olive oil and garlic before adding them to the sauce. Served over Jasmine Rice. I ate the leftovers for lunch and they were even better than dinner, because the coconut and curry flavors had time to really develop overnight. A great recipe, thanks!
I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just a little bit too spicy. I will make it again, but may try searing the tofu in a separate pan to give it a solid "skin." I used extra firm tofu and it still fell apart in the sauce. I will also use maybe 2/3 of the chili paste, try adding different vegetables, add garlic, and more ginger. I agree with a previous reviewer - could use some corn starch to thicken it up a bit. Definitely worth experimenting with though!
Great recipe. Very flavorful! I fried the tofu in one tsp. of olive oil before I added it. Also, do not overcook the vegies; they provide a nice crunchy texture.
My husband loved this so much he didn't notice it was vegetarian until the next day when eating leftovers! He then said that the Tofu tasted really good and it was okay with him if we had tofu instead of chicken in this dish in the future. This dish was so easy to make. I used canned diced (drained) tomatoes and canned mushrooms because that's what I had handy. I used less green onions and less minced fresh ginger (too lazy to mince more) and added a tad bit more brown sugar. My coconut milk can said "coconut cream" but the only ingredient to speak of was coconut milk. This came out so creamy. I suggest adding other spices for those who want a more complex flavor. We cooked and diced potatoes on the side and then added it later. To compensate I added extra curry and chili sauce(brand with the rooster on it). We'll be having this dish again soon!
Can't believe anyone would describe this recipe as bland. I found it quite hot and spicy. Maybe it depends on the type of chili paste you use. I used the kind that comes from the asian grocery that has lots of seeds in it and a picture of a rooster on the front. Also substituted Thai red curry for the curry powder. Really tasty and exotic. Lots of flavor for a vegetarian dish. Thanks for sharing!
I had never made tofu before and stumbled on to this recipe; it's delicious. What a fantastic blend of color, taste, texture, and spices; a feast for the eyes, nose, mouth, and belly! Thanks Kathy for sharing this recipe and for making my first experience with tofu so memorable. I'll definitely make this one again.
Great flavor.I have to be careful about things being too spicy so I'm experimenting with amount of chili paste and curry. Most importantly, it fits with my Weight Watchers Program at only 4 pts per serving.
This was so wonderful. My husband loved it, this one will be a regular. I didn't even use any chile past (i couldn't find any, i am not sure i know what it is)Any way it was still wonderful.
Very tasty! Kept it mild for my little ones, but added Sriracha to mine for the kick. For those of you who do not like the texture of tofu, here are some tricks that help firm it up a bit. You can do all or one of these techniques depending on how much firmer you would like it to be. Unwrap and drain you tofu the day before you are planning to use it. Place between paper towels and press gently then wrap in new paper towels, place in a plastic baggie and return to refrigerator until ready to use. If you do not have long before you want to use it you can drain and press as before, but then slice it and place on cookie sheet in the oven set to 150 and leave for 20-30 min. Hope this helps.
This is a good basic recipe. First, I browned the tofu in some oil. If you add the oil and tofu TOGETHER when the pan is still cool, it won't splatter dangerously once it gets hot. I skipped the green onions and used one regular onion instead, thinly sliced. Then I lightly browned the onions in oil, added the ginger and mushrooms until soft (I like mushrooms well-done). Then, I added some broccoli, stir-fried for a few moments, THEN added the coconut milk, and other wet ingredients. I also used some veggie broth to cut down the richness of the coconut milk. (I was shocked when I realized that one can of regular coconut milk contains nearly 1000 calories!) I used "Thai Kitchen" red chili paste (fabulous stuff, but hot), and added a few teaspoons of "Thai Kitchen" fish oil. Cut back on the soy if you use fish oil, as it is very salty. Very tasty. Served it over some brown basmati rice.
This recipe was great! I made it with Chicken instead of tofu and did without the tomatoes or bok choy. It tasted amazing and even my picky siblings who were visting loved it!
This was the first time I'd ever cooked with Tofu so it may have been me but I thought it was kinda soggy. I even followed suggestions and got the extra firm and tried frying it (although no one said how long so I may not have fried it long enough). The dish did have good flavor though so I'll give it four stars.
I enjoyed the dish. It was tasty and for those who claimed it was bland, I disagree. This recipe had a lot of flavor. After cutting the tofu into cubes, I baked it in the oven at 425 for about 25 mins. (A healthy alternative to frying) The tofu is more solid and doesn't break apart this way when cooked with the dish. My biggest PROBLEM with this recipe is that it was WAY TOO WATERY! I don't understand how people were making extra sauce because there "wasn't enough". There was plenty! I had to add cornstarch to thicken it up. I served it over rice to soak up all the extra sauce.
This is a great dish--my husband even loved it and he hates curry dishes. Next time I will not cover it to cook--we found that covering it cooks the veggies too long and renders too much liquid (watering down the sauce) taking away from the flavor. Definitely will make this again though!!
Just a fantastic curry recipe! Great flavor and surprisingly healthy, especially if made with light coconut milk. I'm vegetarian and my fiance is very much not vegetarian, and both of us enjoyed it equally. Bonus- it's very easy to make. And as a sidenote, some people have complained about the consistency, but curries like this are supposed to be thin. They're intended to be served over rice. Don't expect an American-style thick, creamy sauce.
Seriously how is this recipe almost 5 stars? Maybe people who have made this have never had a true coconut curry, because this recipe is bland and flavorless. Huge disappointment.
This was so good! Spicy, easy to make, and interesting! I used spinach instead of the bok choy and I used red curry paste instead of the curry powder and chili paste. Good on brown rice!
This was my second recipe I tried with tofu and really enjoyed it! I didn't have bok choy on hand, so I used another reviewer suggestion of using spinach and only used about 2 cups. Thanks for sharing the recipe!
excellent and very easy dish. I used dried shitake mushrooms (that I reconstituted in water of course). For the chili paste I wasn't sure if it meant plain old chili paste like Sambal Oelek, or the chili paste that is actually made for curries and comes in a red or green variety? I chose to use the red curry paste and it turned out wonderful. I think next time I might leave out the yellow pepper (didn't seem to go well with the dish) and add frozen peas and bamboo shoots instead. Served it with brown rice (which I over cooked a little....but as a result gave it a paella-like crunch) and was in heaven.
Delicious, added green beans,orange bell pepper, peanuts,more curry powder and chili sauce pump it up more! Great with or without rice
This is fantastic! I dredged the tofu in a little corn starch before adding it, and the sauce was somewhat thicker for it. I used galangal instead of the ginger and a Thai curry paste instead of the powder. I also used Thai basil for the basil. My daughter said it was the most delicious thing I have ever made!
Loved this! I followed most of the directions. However, I drained, diced my tofu, and then placed it on a cookie sheet in a 175 degree oven for 30 minutes. I then browned it in a pan with coconut oil to give it a nice crispiness. I didn't add tofu into mixture until I added the bok choy. I used Curry Paste in place of curry powder. We also love spicy foods, so I added about 1/2 TB sriracha sauce. Served over Jasmine rice and it was delicious. We are not vegetarians but like to eat vegetarian a few times a week. This is a definite keeper recipe that we both loved. You can easily tweak it to your liking. Thank you very much for sharing! :O)
This is a really good recipe. I like it with Napa cabbage too, if you can't get good bok choy. I did cut the soy sauce in half though, as I try to make things less salty, and it was still very good and easy. I know it's vegetarian, but I use this similar recipe poured over homemade cashew chicken and it's amazing.
I didn't use chile paste and it's still good.
This recipe is just great, it actually comes the closest to authentic Thai curry but without all the fat and oil. I have been looking for a healthy and lower calorie way to make curry. I also added about 1/4 cup of chicken stock so the curry wouldn't be so thick. You can also use vegtable stock with the same results. I also added baby corn. This was AWESOME, thank you. This is definetly a keeper!!!!!!
This is one of my favorite recipes on the website. I'm a carnivore, but this kind of dish could make me a vegetarian. I utilized the helpful hints of other reviewers (drained and seared tofu). We couldn't stop eating this great dish.
I was discouraged when reading some of the bad reviews but after making it I've figured it out: You have to have some amount of cooking finesse to get this dish just right. If you are not naturally a good cook, there is room in the recipe for it to not turn out right. I have to admit I strayed a little from the recipe because I didn't have all the stuff for it. I also applied some common sense to make it a little better. I didn't have brown sugar, ginger, chili paste, bok choy, bell pepper or mushrooms. What I did have was green onions, white onion, potato, tomatoes, soy sauce, date sugar, chili flakes, tofu, fresh basil (a must here), broccoli, spinach and coconut milk. I simmered the sauce on the side while sauteeing the 1" cubed potato and tofu until slightly browned. Added rest of veggies except that I kept 1/2 the basil and green onion towards the end. Took 1/3 the simmering sauce, added it to veggies, then just as veggies were at right texture, added the rest of the sauce and finished it off, laying it on top of plates of brown rice. Very very good! It was extremely flavorful and anyone who says it is bland must have a dead tongue.
This recipe was very good although I thought it was quite bland. The second time I made it, I used a small canned thai red curry, stir fried that for about 5 mins, then added 2 can coconut milk and whatever veggies and it came out delicious.
This recipe is fabulous! Some changes...after I added the basil and bok choy, I cooked it for only one more minute...and tossed in most of the green onion in the last thirty seconds. Also, my chili paste had some extra garlic, which added another tasty dimension to the dish!
This was my third try on a thai curry. The first two were disappointing. This one totally worked out. My wife just said "can you star that one?" I used cilantro rather than basil and bok choy, because it's what we had. I never used long chunks of green onions like this. That was fantastic. Looking over the recipe, looks like I skipped the tomatoes and mushrooms and used a regular onion instead. OK. Maybe I didn't even make the recipe exactly as it was laid out, but the spices were great. Oh, wait, I skipped the sugar and doubled the curry powder because I didn't have curry paste. You know what, I think I'm going to have to try this recipe out, it looks great.
I really loved the combination of flavors. My husband really liked it. I think it's important to follow some simple steps to improve the taste and texture of the tofu. Using a brick or heavy can to smash extra water out of it, as well as freezing it will improve texture. This dish tasted MUCH better the next day after the flavors had a chance to meld. I will be making this one again.
This was my first time eating Tofu. Now, I am a believer. My wife and I loved this recipe. I am already looking forward to eating the leftovers for lunch.
This was the first meal I made with tofu and I wasn't disappointed! Tons of flavour but not overly spicy (husband doesn't like too spicy) Only a couple changes- used 3 roma tomatos instead of 4 and 350g of tofu (as that was the size of package) and it was about perfect for us! Only change I would probably make is dice the tofu and tomatoes a little smaller. Will definitely make this again- and maybe try it with chicken!
This was a great recipe! I used half the amount of green onion than what was called for. I also used regular coconut milk. Sauce was not thin, almost too think. Other wise, thank you for posting this recipe Kathy! Will be making this again.
One of the best tofu recipes I have ever made. I used baby bok choy which worked nicely, and pressed the water out of the tofu prior to adding it to the recipe. The cocunut, chili paste, and basil aromas from this dish are wonderful, and it reheats well the next day.
Very easy and quick to make! The smell of the sauce is delicious and overall it came out very good! I used spinach and green pepper instead of yellow pepper and bok choy. It is also a very light meal.
AMAZING! I didn't think I liked tofu, but now I do! My suggestion would be to add a bit more sugar and a bit less onion. This could also be made with chicken instead of the tofu.
I thought this was just OK (a bit bland), but my husband really liked it. I prepared it differently by sauteing the onions and other veggies (except the tomatoes) while heating the sauce in a separate pot, then I added the sauce to the veggies--otherwise it would have been like eating boiled vegetables, which I hate. I also used 6 oz of shiitakes, but I thought it could have used more. I'd make this again with more coconut milk, fewer tomatoes, and lots more mushrooms, and I'd adjust/modify the spices for more flavor.
This was AWESOME!!!! I also coated the tofu in flour and fried for a crunchier texture and used spinach in place of bok choy. The sauce was delish and even better the next day! My husband loved it too!
It was healthy, and there was a lot of vegetable added into it, but that is where this recipe ended for me. It was food. I didn't think it was remarkable.
yummy! I fried the tofu before adding. Great the next day. I'll make it again.
Very good! I too cooked the tofu in a little olive oil and also some of the veggies.. I added a little bit of broccoli, which was good. Thanks for the recipe!
I used the curry as a base, then added tofu and other vegetables ...perfect taste. My family enjoyed, and my daughter who is a Thai food lover asked me what restaurant I ordered my curry from?!!! Thanks for the recipe Kathy
This is the perfect curry recipe. Served it over Basmati Rice and we're looking for tonight's leftover curry dish.
I don't understand why this recipe has a high rating. The sauce is watery & bland, & if you don't follow the other reveiwers advice the tofu is pure mush. I had to add more curry, chile paste, soy sauce, ginger, and added shredded coconut and garlic powder just to get a taste out of the dish. I honestly don't know how anyone could rate this high unless they add everything I just stated and rate their own version of this dish which is exactly what they did.
This is such a delicious healthy fast recipe. I didn't have fresh ginger, so I used 1/8 tsp ginger powder and a little lemon juice to try to recreate the fresh ginger bite. It would probably be better with fresh ginger, but it was delicious this way, too. I didn't have bok choy, so I used 4 cups of baby spinach added 2 minutes before cooking time was over to wilt- DELICIOUS. I will definitely make this recipe again.
VERY good. The base sauce for this is simple and tasty. You can easily use this for a "leftovers" meal at the end of the week when you need to get rid of big and ends of veggies.
Hubby and I both liked. Substituted chicken instead of tofu.
This is very good. I made the tofu separately. I drained it and marinated the cubes with a little soy sauce. Then I threw the cubes in a skillet with some garlic and ginger. I like having the tofu a little crunchy on the outside. I didn't add additional soy sauce other than the 3 tablespoons in the beginning. I also didn't add additional salt and it was still very good.
This tasted amazing! I ended up adding a little cayenne pepper because it seemed like it needed a little spice. Next time I'll remember to start the rice at the right time so I dont have to let the veggies go for longer than called for! lol Other than that, the dish was awesome, and leftovers were even better as the tofu soaked up more sauce. Great!!
Very good! I took the suggestions of some prior reviews and pressed the block of tofu under a cutting board with a dictionary for about an hour, and then I cubed it and fried it in a bit of olive oil. I used 2 tablespoons instead of 2 teaspoons of Sriracha chile sauce. It was VERY hot. I couldn't find bok choy, so I used baby spinach, which was fine. I also didn't have fresh basil or fresh ginger, so I used dried. The ginger was fine, but I wasn't crazy about dried basil and I think fresh would be much better. I served it over brown rice. Overall, the dish was very tasty and quick and easy to make!
This was so easy and so delicious. Be careful not to overcook. It needs less than 10 minutes to be perfect.
Quite good! I forgot the tomatoes though on total accident. I think the ginger, basil, and liberal green onions REALLY make this recipe what it is!
I added double soy sauce, chile paste (with rooster on it), double curry powder, double salt, double ginger and double sugar. Also, baked tofu slightly before frying so its crispy. Added slightly steamed potatoes in fry pan, and some carrots with the ginger. Then added to boiling coconut curry mix, along with broccoli. And at the end, I added bok choy, some nuts and PINEAPPLE! I used half a can of pineapple, and it added a sweet flavor - delicious.
My 1yo son was the only person who ate this and he just picked out the pieces of tofu. I thought it was pretty bland, even with additional spices added. I followed the recipe as written. I wouldn't make this again, sorry.
Deliciously fragrant and ultra-spicy! I used hot curry powder and garlic chili paste (twice the amount called for in the recipe). I also added a diced potato and some fresh peas. My boyfriend is still raving about it!
This recipe rocks! Fairly quick and easy. I would suggest either frying the tofu or patting it dry before you put it in the curry.
Delicious and easy. I made this in the early afternoon, popped it in the refrigerator, then heated it up over rice for dinner. I will definitely make it again. I might try adding fish sauce, lime juice and some lemongrass next time though!
This was good but it didn't stand out. I wouldn't really make this again unless I changed a lot of it. I did make the recipe exactly as offered so perhaps using some of the recommendations would change it around. The tofu did take on the flavor nicely and I loved all of the different vegetables but there was something about this dish that wasn't too memorable.
I used red cabbage instead of bok choy. It's what I had. Cook it first as it takes longer. I had cauliflower and broccoli so I added that. I used extra firm tofu I had pressed the water out of and baked slowly in the oven spritzed with Braggs Liquid Aminos. It's better for you than soy sauce and you won't be able to tell the difference. You can find it in the natural section of larger grocery stores. I used red curry paste and also so red chili hot oil paste to bring up the heat. You can add just about any vegetable you want. I also added bean sprouts. Just cook the ones that take the longest to cook first. I served this over rice noodles. Quinoa is another good choice and gives a different option than just rice all the time. I also topped it with extra scallions and chopped peanuts.
I made this recipe as is and it was indeed really runny. Good flavor, but the consistency was way off. I seared the tofu to firm it up a little more and I cooked the veggies for about 20 mins so that they wouldn't be so crunchy. I would reccommend using regular coconut milk. True, there is more fat, but the fat is necessary to hold the dish together and keep it from becoming soup. Also, for a better flavor, add some lemongrass. Just make sure to cut it finely because it doesn't soften when cooked. The brown sugar seemed superfluous and you can leave it out without any difference in taste. Also, green curry is a lot more complementary than the standard yellow if you're able to get it.
I've made this recipe about four times now, and it's become one of my favorites. It is fantastic, and is even better the next day after the flavors have had time develop. The only thing I would recommend is to add a little white sugar if you want more of the restaurant style, sweet coconut flavor. Definitely worth trying.
This is an easy, flavourful recipe that can take a lot of variation and is good the day it's cooked or as leftovers. I use extra-firm, pressed tofu and saute it briefly before proceeding. I've never used light coconut milk as it thins out sauces imo.
I really liked this recipe and so did my partner. He actually didn't realise that he was eating tofu until I told him. It was delicious, easy to make and the aromas wafting through our home while it was cooking were mouth watering!! I added green curry paste instead of curry powder, I used a little to much chilli so I added a squeeze of lemon juice that helped to tame the burn. I will defiantly add this recipe to my repertoire, tasted great!
As written, this recipe is a little bland for my taste. Overall a great recipe, though; I will make this again with double the spices next time.
great flavor! we only had curry paste on hand (rather than powder) and we substituted some of the vegetables for ones we had on hand. and i accidentally left out some of the soy sauce. still, it was excellent. will definitely make again.
This is excellent. I omitted the mushrooms, but otherwise followed the recipe as is. It is fantastic! Slightly sweet, slightly spicy. I will make it again soon.
This was pretty tasty. Nice blend of veggies and exotic spices. A great way to kick up the bland flavor of tofu and create a unique meal!
My son picked this as his first meal to make for our family (with help from mom ofcourse!)and everyone loved it! It was a very mild curry to our tastes so we added more chili paste. The only things I will add in the future would be garlic and lemongrass. Overall it was excellent!
Well, I kind of made this recipe. I skipped tomatoes, and simply upped the mushrooms and pepper. I also used organic tamari instead of soy sauce, and turbinado sugar which makes this dish pretty well vegan. Even once I'm done with my month-long vegetarian experiment, I'll still make this.
Delicious! I didn't know what kind of chile paste to use, so I used some Thai red curry paste that I had instead, and it was quite spicy. I only used a few green onions, because I thought 2 bunches sounded like way too much for my taste.
This recipe is the best thing ever! I was never a fan of curry but I LOVE this dish. I Love to make it extra spicy with chicken and I think the bok choy is amazing. I pile it in!! Thanks!
This recipe is awesome. I doubled the sauce and added extra chili. I highly recommend it!
Loved this! I browned the tofu first as well as the mushrooms. I did not have basil, but will add next time for sure!! I will probably boost up the curry too.
Only giving 4 stars because I used chicken instead of tofu and didn't use green onions. Might try tofu next time. Other than that, it was delicious. Will definitely make again.
This was sooo tasty (and nutritious!). I left out the bok choy because the grocery store I went to didn't have any fresh and I wanted to avoid using the canned kind. Besides that, I followed the recipe as is and served it over brown rice! Can't wait to have leftovers tomorrow
This was pretty good. It needed a lot of salt to make it taste flavorful. I used baby corn instead of mushrooms and that was perfect! Adding a bit of cornstarch also made the consistency just perfect.
Love Love Love! Will definitely make this again. Followed the recipe exactly aside from baking my tofu prior to tossing it in. One of my favs!
really yummy flavor! made w/ couscous. i sauteed tofu first to keep it firm. i didn't use chile paste and used dried basil. i used spinach instead of bok choy.
This was delicious! My husband is not big on vegetarian foods, especially tofu, but he approved! It had an excellent flavor. I left out the tomatoes, and served it over white rice.
I liked the way this turned out. However, the curry was very mild, and I would have enjoyed more spice overall. Next time I will add some hot pepper perhaps. I will make this again for sure!! **NOTE: I used regular napa cabbage rather than bok choy the second time I made it, and the texture was fabulous!
This was good! I was hoping to duplicate the curry from our favorite Thai restaurant but this didn't even come close. That's ok though, it was tasty in itself. I doubled the sauce ingredients because I wanted a saucy curry. I too, fried the tofu because from past experience I didn't like how gets mushy otherwise. I didn't add salt at all. Followed everything else to a T. The green onion spears on top are a must!!! They add a nice crunch and burst of fresh to each bite! Yum! Thanks for the recipe!
I often see "add salt (and/or pepper) to taste" on recipes and I get devastated. I understand they're trying to tell us we can adjust the amount of saltiness as we like but if the recipe is absolutely foreign to you, it is very difficult to figure out how much is the right amount because you have no idea how it's supposed to taste like. I always wish they would put the amount so if I like it certain way, I would adjust it from there but I usually like to try the recipe as it's written first. Anyways, this curry was okay at first. It wasn't flavorful as I wished. So I doubled the curry powder and brown sugar then cooked it longer. I think I will also double the chili paste next time. When we had it for dinner, I wasn't very impressed by it but when I had it for lunch next day, the flavor finally came out and tasted much better. I have many vegetarian friends so I will make this again but I'll make sure to make it at least a day before.
I've made this a few times with the obligatory minor changes due to what's on hand and/or personal preferences. I think it turns out pretty nicely. I definitely like to amp up the heat quotient a bit with more curry powder and chili paste. I also like to press the moisture out of the tofu before cubing it to keep it from falling apart.
I have made this several times and it turns out great. I added a little more curry and some red pepper flakes to spice it up. I also like regular coconut milk vs. "lite".
I followed the steps but I tweaked the recipe a little bit because it tasted kinda bland. 1.) First, I seasoned the tofu with seasoned salt and I sauteed 2 cloves of garlic (minced) in olive oil and then fried the tofu in the oil 2.) I used 5 tablespoons of brown sugar. 3.) I used all of the 1/4 cup of soy sauce to the milk instead of 3 tbsp. and I also added 3 cloves of garlic (minced). 4.) I mixed the basil with the tomatoes, mushrooms and bell peppers. 5.) I added 1 teaspoon of seasoned salt. It was delish!!! My boyfriend and I loved it so much that I made it twice in one week. It taste just like the yellow curry that I order at every Thai restaurant I go to. Look at the picture...mmm...looking at it makes me drool.
Great! I used regular coconut milk and substituted with some veggies I had on hand. Peas were a really good addition!
This was really good. At first I was a little turned off by the taste but then I let it sit for about 10 minutes so the flavours would absorb well. I served it with fragrant rice....Oh my goodness, Que rrrico!!
This is a great dish and very exotic tasting....couldn't get any better even in a restaurant. The tofu can be left out or even substituted with a different type of protein source (chicken...etc.) The flavors are so amazing together. I will make this recipe again and again.
This is quick, easy and DELICIOUS! Great recipe for a on the go college student like me! I agree with the other reviews, tastes even better the next day. Yummy!
Whenever I have tried coconut curries at restaurants I couldn't more than a few spoonfuls without getting a stomach ache. The coconut was too strong for my taste. This recipe has it down perfect. I had several cans of regular coconut milk (took out about 1/2 cup of cream) that I needed to use up. I love this recipe!
This dish was very yummy overall. The only things I would change next time would be to use regular coconut milk instead of light (the sauce was a bit thin), and to add more curry powder and chili paste. Otherwise, it was perfect. I will definitely be making this again!
My husband (non vegan) just loved this. I didn't have bok choy so I used beet greens, and since I had some in the fridge, used shitake mushroom. It was one of the best. Plan to make it for some very fussy vegan friends. Served it with mashed sweet potato.
This is one of the most delicious things I have ever had/made! It was so incredible. Thank you for the recipe and all the great suggestions. I modified mine a bit, here is what I did: I used purple cabbage instead of bok choy, left out the tomatoes and chili stuff and basil. Used HONEY instead of sugar, the honey goes so well with coconut and curry! I also had coconut paste(the cream from the top of the coconut milk)I had gotten from work(at a juice bar) I added. I added granulated garlic and simmered for along time and baked the tofu first for firmness. It was incredible! Hope this helps and enjoy!!!
This is delicious. I do add a little cornstarch so it could be thick. Great with wild rice. Kids love it.
Very good. I recalculated recipe for 4 but kept to the original 6 servings for the sauce...we like a lot of sauce! I added extra chili paste. Sauteed veggies in a wok separately and boiled sauce in sauce pan then poured on top of veggies. To firm up the tofu: slice it, dip in eggs and fry it. It holds better afterward.
This is a very easy, quick recipe that tastes pretty good. I use pressed tofu, which doesn't fall apart and has a texture that I like.
I actually altered this recipe by adding snow peas, straw mushrooms, baby corn, bamboo and chopped greens instead of bok choy. I used an extra can of coconut CREAM to thicken it up and tripled the curry. I also added 3 tbsp. of nutritional yeast flakes. Served with jasmine rice. This is one of the best dishes I've made at home! Everyone loved it. I'll be making it again.