Thai Spiced Tofu

DH keeps saying, "MORE!" "AGAIN!" I did make a tweak or two. I used our own, home made Thai Red Curry paste, 1.5 tsp of brown Splenda, rather than sugar and 1+ Tbsp fish sauce and 1 Tbsp brown Thai Soy Sauce, which is thicker and has a molasses flavor. We will be having this again, often. And we agree with Herb-Cat. This is a great way of having Thai Curry without the coconut milk. Update - we've also tried this with our home made Green curry paste but it's not as good. We've also subbed broccoli for the greens beans and that's been a good change out. Thanks.

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Yummy! We modified this a little bit: No green beans (personal preference), and we baked the tofu (we can't seem to get the hand of frying things), and soy sauce instead of the fish sauce. This was so tasty! It's even better than the red curry recipes that call for coconut milk! We will be making this time and time again! Thank you!

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This was great and my 3yo son ate it up and then picked at everything else on his plate. lol. I used Thai Kitchen's Red curry Paste and I didn't think it was spicy. Of course, when I got to the what-to-do-with-the-tofu section of the recipe I saw that I had already marinaded 16 oz instead of 8 oz! ACK! What do I do now?! So I dumped the other half pound of frozen green beans into the pan, added more water (which I used instead of broth), more peanut oil and squeezed every bit of marinade I could out of the baggie into the beans. It turned out great and I served it with Thai Shrimp With Coconut-Almond Rice for the meat-eaters and Thai Sweet-And-Sour Cucumber Salad. Reviewed for Healthy Choices ABC tag.

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Excellent and easy. We used 2 tablespoons red curry paste and soy sauce instead of tamari because that's what we had. Tamari is a specially brewed soy sauce, so we figured it was an acceptable substitute. We are vegetarians so we did not use fish sauce at all. I think 3 tablespoons of the curry paste would have been too hot for us. We were very pleased with the way we made this dish and we served over rice.

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This recipe was very easy to make. I made it exactly as called for, although I cut the curry paste to two tablespoon from three. It was spicy but not too hot. Delicious served over rice.

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Delicious! Our mouths are on fire and we love it. The sugar and tamari really add flavor to a pre-made paste and it is very easy to make. Perfect for a weeknight meal. I left out the oil and served over brown rice. Thanks for posting. Will make again for sure.

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