Great-tasting! The best-tasting way I have found to fix salted eggs yet. :) My Cantonese employer said this tastes just like her mom's recipe. Thank you for a great recipe!

Reviewed On: Dec. 13, 2006

I like to substitute a lot. :) Since I didn't have half-and-half, I used evaporated milk (just about 1/3 C) with about 1 tsp. sugar. I also omitted the tomatoes, and used cayenne pepper (just a dash) rather than red pepper flakes. To save time, I tossed the shrimp in frozen, rather than thawing them first. Was very good over rotini noodles and I would make some variety of this again; might be even better if I made it as suggested! :)

Reviewed On: Nov. 21, 2006

Quite tasty! For those who prefer crispy to squishy tofu, I would recommend using much smaller cubes of tofu rather than larger ones so as to allow maximum surface area for frying and minimum squishy space inside the cubes. :) The only real downside to this recipe was that the warm tofu combined with the dressing caused the greens to become fairly wilted, decreasing the visual appeal and crispiness of the salad greens. However, I enjoyed the taste of the dish. Good recipe.

Reviewed On: Sep. 8, 2006