Thai-Style Tofu and Vegetables

This recipe was a disappointment. For all of the great ingredients, it lacked flavor in part because the tofu was so disappointing. I agree with one reviewer that the tofu needed to be pressed and then seasoned for a brief sauté. I probably will not be making it again.

We loved this recipe and I will definitely make it again. We did it during the Daniel Fast and it was an excellent vegan option over brown rice. For the tofu, i pressed out water, sprinkled some cumin, chili powder, salt and turmeric over it and sautéed it in coconut oil for about 15 minutes in a cast iron skillet and then put it in the oven (in the skillet) for 10 more minutes. It was a perfect texture in the dish and not soggy at all. The whole meal took me less than 30 minutes to prepare, with chopping and everything. I can't wait for the leftovers tomorrow for lunch!

Eh...this recipe made me want to cry when I was done. I'm somewhat newer to cooking, but I've cooked with tofu and stir fries before. I'm probably just slow, but this recipe took 2 hours to make. The overall flavor was okay, too coconutty for my taste. I don't really like tomatoes that much, so I didn't add them. When you cook with tofu, you're always supposed to press the water out of it. This recipe didn't say to do that, but I knew that it has to be done anyway. All tofu I've had has always been small pieces, and even marinating and baking 1/2 inch cubes leaves the inside mushy, flavorless, and raw. Cutting 1 inch cubes and cooking them for only 4 minutes didn't sound right at all, so I cut a 12 ounce package of tofu into 1/4 inch cubes. I cooked everything as the recipe said, but when I added the tofu it was just way too much. I ended scooping a cup's worth of the tofu out, and I already was using a smaller amount of tofu than what the recipe called for. It was still too much tofu. A half block would be plenty. Simmered for 4 minutes, and the tofu had no flavor and the same texture as it did coming straight out of a package. It seems that the tofu is basically cut and heated up in this recipe.