Curried Tofu With Soy Sauce Recipe (2024)

Strongly disagree with comments about being bland. Secret is in the prep. Sauté cashews in oil until well browned, about 1 minute, drain on paper towels, coarsely chop, set aside. Cut tofu into ½" cubes and drain on paper towels for about 30 minutes, lightly pressing from time to time. Discarded oil from nuts, add another 2 tablespoons to pan, and sauté onion — ½" cubes — until browned. Increase curry to 2 tablespoons, add coconut milk, soy sauce, salt, black pepper, & cayenne.

Rather bland and one-note. The sauce is good but needs a couple of veggies in there to mix it up. Next time I will fry the tofu first, add French beans and maybe carrot slices or broccoli, and add some heat. We used light coconut milk to get away from the richness.

So dreamy. I also disagree about the recipe being "bland," but I did wilt something like 4-5 cups of spinach in the sauce while the tofu was warming. I thought about adding frozen peas, which might have been good as well, but the silkiness of the spinach really complimented the tofu and the sauce, and the walnuts and rice created enough textures on their own. For reference, I also used maybe a 1/4 tsp. of cayenne. It was only enough to create a memory of heat after the bite. Perfect.

Pretty good recipe. I served it with brown rice and green condiments (jalapeno pepper, parsley, tomato) for color. I'll add dried mushroom next time.

If you want to kick it up a notch, consider adding a chopped green pepper, 1 tablespoon minced fresh ginger, and 1 tablespoon minced garlic to pan, and serve with minced cilantro and/or sliced green onions.

It was very tasty. I had fresh wax beans from the garden and added them before the coconut milk. I also finished it off with a handful of fresh Thai basil.

A tsp of corn starch dissolved in 1/2 cup of water, plus 1/2 cup of vegetable (or chicken) broth, add more or less, to your taste.

Easy, quick and tasty . I think though I'm going to try fish sauce next time instead of soy sauce as someone else mentioned. Just to see.

This underwhelmed. The curry had a nice consistency, but the tofu became gelatinous and seemed to carry little of the curry flavor I was expecting. The soy sauce's saltiness helped little to help the bland on bland creamy texture and the walnuts crunch didn't compliment the flavor of the curry at all. More heat, more spicy, more color *could* help, but not sure this is worth the bother.

Well, this gets a positive review for pure ease. I made half recipe as written (with walnuts), doubling the curry powder to taste, and a sprinkle of gochugaru flakes. I like the fish sauce idea and would probably do that next time, perhaps half and half with soy. This does scream for some greenery to freshen it up a bit though. I think snow peas or broccoli would be a good addition, as well as scallions and cilantro. Maybe a squeeze of lime?

Easy and quick. Don't use olive oil on onions (IMO) as it's a mistake I made. Added greens as well. Mixed cashews and walnuts. Will make again, but yhe recipe needs some tuning.

Very good, but I'll keep tweaking. I loaded this up with vegetables -- spinach, green beans and mushrooms. Added grated fresh ginger. And doubled the curry powered. Next time, I'd roast the cashews before adding them, as suggested by others, and add a chilly pepper.

Pretty good is about right. Since everyone had used cashews I decided to try walnuts. I think cashews would have been better. I also added carrots, and though the dish was okay, it wasn't wasn't all that interesting.

I browned the (extra firm) tofu before adding it to the sauce because I prefer that texture. It's very good!

Add some garam masala to the curry powder for more fullness. While the tofu was heating, I smashed the cubes and added spinach. Complete meal.

I add mushrooms and carrot, before the curry powder, and then a tablespoon of rice vinegar at the end, with the soy sauce.

Cubed and dried tofu. Sautéed tofu with the onions. Used walnuts. Doubled curry. 1tbl soy sauce and 1 Tbl fish sauce. Could have used a little more soy. 1/4 gocochang Loved it

This was the single worst recipe I've ever made. It is definitely missing several ingredients that can make it something other than a bland dish that others here have mentioned. The smell from the meal permeated my home for days. Despite it not taking long to make, it just wasn't worth the effort.

Perfected this on the last day of the big batch I prepped:Cast iron skillet is needed (i.e. not stainless)Order of operations:Vegetable oilOnions 5-10 minMix in curry powder, saltNuts for 1 minute, mixed inTofu, try to coat in the dust from the nuts so it doesn’t stick, stir/flip pieces over for a minute or twoAdd cooked rice and combineAdd milk, spoonful of peanut butter, soy sauce, mix

I added two teaspoons of garlic powder and it made the sauce more complex with more depth of flavor. Also, I think whole roasted cashews are awesome in this recipe vs. walnuts. Husband and I both loved it made this way.

This is the worst NYT recipe I’ve ever made. Heavy, bland - the flavors just don’t work together. I’m perplexed by the 5 star rating. I’m a professionally trained chef, but nothing I did could save this one, sorry.

Bland but easy enough. Even with extra spice it lacks depth maybe. But easy for a week night

So very disappointing! Sadly, this smells waaaayyy better than it tastes. I can only surmise that the 5-star rating came from an army of bots. I read the comments. I doubled the curry; added ginger; worked in some fresh spinach and mushrooms; and even finished it with a light dusting of cilantro ... but to no avail. So much effort, for so little reward. Won't make again.

Hate to say it, but this was bland for me too. Made it exactly as per the recipe (with walnuts) but served with spaghetti squash instead of white rice. I love tofu and I’ll even snack on a few cubes raw. But this was unique enough and bland enough that I can’t think of enough to potentially punch it up to try the recipe again.

Doubled up the curry powder as many others that recommended. Added a bit of chopped ginger and garlic along with the curry powder. I used half fish sauce and half soy sauce before the tofu. I also added broccoli before the tofu. Really enjoyed.

Really liked this. Used extra curry powder homemade blend), roasted salted cashews, a bag of baby spinach and topped with cilantro. Great weeknight dish.

This was quick and good, but I suspect the leftovers will be everything I’d hoped the original would be. I also doubled curry powder, added a green bell pepper, and pre-fried cashews before later adding. Definitely weight and drain your tofu! Scallion garnish was welcome. Thanks daddy bittman:)

This was very good and easy. I added cauliflower and broccoli at the same time as the nuts which was a great add. I wouldn’t say it was bland but could use a little punch, even after garnishing with sriracha and more soy sauce. Maybe lime juice? Either way, would totally keep this in the rotation because it’s quick, easy, and veggies can easily be added

Agree with other reviewers that this was too bland. Needs more curry powder, a tad more soy sauce, and is in desperate need of some acidity and/or greens. Seems more trouble to keep fine-tuning the recipe so I’ll probably not make again.

Loved this. Doubled the curry, using a good blend important. Removed the onion-nut mixture while sautéing fresh spinach until it released all its water, then proceeded as directed. Would definitely make again!