My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry and ginger tofu dish! I serve it over rice.
Really really yummy. Feels like you're going a bit crazy with the soy sauce and basil si I used marginally less but this recipe is great. Glad I made a whole vat!! - 09 Nov 2015
I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I poured boiling water over the frozen tofu for a quick thaw. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. The flavors here are great, even better the next day as left overs. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy! - 12 Apr 2003 (Review from Allrecipes US | Canada)
This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this often - 21 Jan 2003 (Review from Allrecipes US | Canada)