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Tofu with Thai Curry Sauce

February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (51 votes)

Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges.



READER'S COMMENT:
"I wish I liked it better, but I just didn't. I'm chalking it up to the amazing thai food I have nearby. I will try to make it again, but add a TON more curry paste and more veggies. It was easy enough to make and can see how you can...
Tofu with Thai Curry Sauce Recipe

10 Reviews for Tofu with Thai Curry Sauce

05/25/2011
Just Meh

With a bit of added Sriracha, this was ok, but nothing special. I wouldn't make it again.

Healthy
Comments
02/05/2010

I wish I liked it better, but I just didn't. I'm chalking it up to the amazing thai food I have nearby.

I will try to make it again, but add a TON more curry paste and more veggies.

It was easy enough to make and can see how you can make it your own.

Comments
01/14/2010

Following the advice of the comments on this dish, I added more curry paste (I used a tablespoon but next time it will definitely be at least 2, it definitely needed more!) and threw in some stir fry veggies. It came out pretty good, especially when I added some sriracha chili sauce to the finished product. My one most important recommendation: don't even think about making this dish without broccoli!!!!! The broccoli soaks up the sauce so well, I will definitely be adding more next time.

Comments
01/09/2010
Anonymous

This is one of my favorite recipes, very easy to make. Before eatingwell.com changed their setup, this recipe had many many comments attached to it that I found very helpful the first time I made it. Adding onions, more curry powder, more cilantro, and fish sauce are just a few of the suggestions I remember. I wanted to share with others what was lost when the site changed. I hope this helps!

Comments
11/04/2009
Anonymous

I would say this is a solid base of a recipe. The flavor was not powerful enough - next time I'll probably add more red curry paste (or rooster chili sauce) and maybe more cilantro and even some lime juice for that sour contrast usually found in Thai cuisine.

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