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Wicked Garlic Tofu Saute
Fast, easy, and delicious. I would recommend getting the firmest tofu you can and stir-frying it a few minutes before you add the garlic so it takes on a firmer, more "fried" texture and is not too squishy. Also, I found that after I cooked the frozen veggies, I had quite a bit of liquid left over, so I added some cornstarch water and let it set a few minutes after I turned off the heat. This made a delicious sauce when it thickened up a bit. I also used a little more oyster sauce.
20 users found this review helpful
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Reviewed On:
Feb. 3, 2007
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