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My review
Green Curry Tofu
Janet
"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!"
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Ingredients
45 m servings 536 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
- Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
- In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.
Nutrition Facts
Per Serving: 536 calories; 37.9 g fat; 44.2 g carbohydrates; 23.2 g protein; 0 mg cholesterol; 312 mg sodium. Full nutrition
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Reviews
Read all reviews 3447 Ratings
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Most helpful positive review
5/2/2003
I made this recipe once about two years ago and made a couple changes like added brown sugar, corn starch and less curry. It was pretty good but not wonderful. But then I made it again a coupl...
Most helpful critical review
11/20/2002
We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added come vegetables to make it more substantial (pea pods, baby corn, carrots). Despite the sesame oil a...
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5/2/2003
I made this recipe once about two years ago and made a couple changes like added brown sugar, corn starch and less curry. It was pretty good but not wonderful. But then I made it again a coupl...
8/16/2002
This is a great basic recipe. Use caution when adding the curry paste! I checked the back of my bottle of curry paste before adding it, and thank goodness... the bottle suggested 1/2 to 1 TBS (t...
7/16/2008
I made many modifications. I used broth instead of water. I used wide lomein noodles instead of rice. I omitted the sesame oil. I added 1 teaspoon salt. I only used 1/2 tablespoon of curry p...
4/18/2002
This is a wonderful dish. I especially liked the idea of stir-frying with sesame oil - it really adds depth of flavor. I also added broccoli to the stir-fry, used lite coconut milk, and served...
11/3/2002
This was a tasty recipe. I have to admit that we made adjustments to it to make it more substantial. We added an onion, 10 baby carrots, maybe 1 1/2 cups frozen broccoli, a leek and a scallion. ...
4/25/2002
This was really tasty, quick and easy. So spicy that I thought next time I'd only use 1 tb of the curry paste. But the leftovers the next day were less spicy for some reason, and absolutely deli...
11/20/2002
We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added come vegetables to make it more substantial (pea pods, baby corn, carrots). Despite the sesame oil a...
8/11/2006
Green curry paste has shrimp in them so it is not suitable for vegetarians.