I make this recipe about every other week. It is sooo good! There are a few notes to make, though. One is that there is truly a lot of marinade. I would definitely use two cakes of tofu with his recipe. I typically, based on what is in my house, substitute parsley for the cilantro and use a tablespoon of ketchup plus a teaspoon of liquid smoke for the dried chilies. I also find that the amount of oil is unnecessary. I use 1 tablespoon of each oil, and have excellent results. I also flip the tofu over a bit past halfway when baking. I usually brown these again in a dry skillet before serving. Lastly, make this recipe, you will enjoy it!!

Reviewed On: Feb. 7, 2009

I halved the sugar to make this recipe more of a bread than a dessert, and it was delicious! My only problem was that the consistency-- the bottom half rose and the top half became condensed. This is heavenly warmed in the oven a topped with some almond butter. A definite repeat recipe, though I will have to work on how to achieve a better consistency. Thank you so much!

Reviewed On: Feb. 7, 2009

Was really, really good. I made this just for me, and veganized it. I replaced tofu for the chicken, and pressed for 10 minutes before hand. I used equal parts water and brown sugar in place of the honey, and used only 1/2 teaspoon of hot sauce and soy sauce. It turned out with the perfect sweetness and saltiness, but for those who like spicy it definitely could have used more. Overall great recipe and easy to make for one!

Reviewed On: May 20, 2008