7 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I halved this recipe and made this as a part of our dinner tonight. I used a block of 250gm tofu(paneer), a little over 1/2 tsp. of curry powder, a little over 1/2 tsp. of fresh lemon juice(instead of lime) and a little over 1 1/2 tbsps. of fresh orange juice. I pre-heated my oven at 220C and then baked this for exactly 25 minutes at 220C. Served these hot, right out of the oven! This is the "BEST" appetiser I've ever eaten! Everyone in my family loved it and nobody could believe that there was not even a pinch of salt in these! Truly good to have at a party. I love your idea of using the leftovers as a sandwich filling with chutney - splendid! Since these are dry, I definitely wouldn't categorise them under "curries". Also, I'd put them as a side dish and not the main course. These are best enjoyed on their own rather than with rice, since these come out dry once baked. Thank You so much for sharing a GREAT and EASY recipe.

10 people found this helpful. Was it helpful to you? [Yes] [No]
Charishma_Ramchandani November 22, 2002

This has a delightful flavor - I made it for a vegetarian friend to have as her meat course (we were having Japanese stew) and she enjoyed it very much. Be careful that the sauce does not burn on the bottom of the dish. I marinated the tofu all day in the fridge in the sauce. I flipped the tofu over , as suggested, half way through the baking it was a rich golden color. I agree that this recipe would make excellent appetizers I would serve them a drop of hot chili sauce and cut into cubes instead of the larger triangles Thanks rsarahl for a new tofu recipe

1 person found this helpful. Was it helpful to you? [Yes] [No]
Bergy October 25, 2003

Had to bake for nearly an hour, turning every so often to get the tofu to brown-- and even then it was soggy & floppy, not crisp. Tasted like raw tofu with OJ and a bit of pepper (from the curry powder). Wouldn't re-do.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dr.Noit Awl August 29, 2008

This was really good. I used a red curry powder and bottled lime juice. I coated it with the marinade on both sides and baked for 30 mins turning after 15. It was really good with brown rice ... next time I may try with a chutney on the side. I WILL be making this one again and again. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef RZ Fan July 10, 2007

Good, quick, easy recipe. The leftovers are nice cold for sandwiches. These were a litte mild for our taste, we'll add more curry next time. The sauce burned in the bottom of the pan, a real mess; line with foil and spray with PAM.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Meanerney August 24, 2005

We eat tofu all the time and I love to try interesting recipes. I didn't know what I was expecting, but I really did not like the taste. I think the orange concentrate overwhelmed the curry. I ended up throwing it all in the trash! Sorry!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Grace Lynn September 09, 2003

I gave this a high rating because it's Tofu and I liked it! I did it just as you said. I think the concentrated OJ with the curry powder was the trick. My husband & I are counting calories and Tofu was on sale. Thanks, Debbie 97380

0 people found this helpful. Was it helpful to you? [Yes] [No]
Debbie Dowell January 15, 2003
Baked Curry Tofu