Red curry cauliflower with tofu from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 182) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on December 06, 2025

    This was pretty good, but as others have noted, kind of a faff for what you get. The curry sauce came together easily, I might make it again for a different dish. I skipped blanching the cauliflower altogether, since we tend to prefer our vegetables on the crunchy side anyway. I subbed tofu for chicken, because I had some thighs I wanted to use up. I also added a red bell pepper for visual interest and sweetness. It worked quite well, I liked the results. If you make the sauce in advance, this would be a super quick weeknight meal to throw together with whatever vegetables and proteins you have on hand.

  • jsguaium on November 26, 2025

    I had some Mae Ploy brand red curry paste, purchased from advice of Hot Thai Kitchen and used that to make recipe as written. I had some doubts about that full tbl of kosher salt, but did go with it. There was enough cauliflower that it wasn’t overly salty, but it was just on the edge- tempered by a juicy lime. Next time I’d probably use half and then add some e fish sauce to final dish. That would leave you with a more versatile sauce. I served it over a mix of white and whole grain rice- made a nice dinner. I would probably repeat this dish. Garnished with purple Thai basil and peanuts (no cilantro). It did seem like a lot of steps and dishes!

  • rmardel on November 11, 2025

    This was good, but nothing special. I liked the flavor of the charred cauliflower but thought there were too many steps for a curry that was visually bland and uninspiring flavor-wise. The flavors did play very nicely with basmati rice, but I still don't think I would make it again. There are too many better curries in the world.

  • bernalgirl on November 09, 2025

    We really enjoyed this although it seems like a lot of steps for what is ultimately a pretty simple curry with blanching and charring the cauliflower, and frying the tofu. I used Maesri red curry paste and added makrut lime leaves from my tree. I also ended up adding sautéed shallots as I thought it needed more depth. Delicious with steamed rice!

  • anya_sf on January 17, 2018

    I used Mae Ploy red curry paste and a bit less oil (1 Tbsp for curry, 3 Tbsp for frying). I also added some Asian baby greens. I thought it was very good and even liked the tofu, which isn't usually my favorite. Of course you could use meat instead, but the tofu really worked well here. The curry was thick and not super saucy like some curries, but there was just enough sauce for everything. The spice level was perfect for my taste, but of course would depend a lot on the curry paste. The curry sauce was perhaps a bit too tart from the lime - my lime was quite juicy. Next time I might use less. I'd definitely make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.