This is one of my Fav's.. I do freeze my tofu then drain it between a towel to get out the water.(to defrost it quicker I put it in a pan with water and heat it up then drain it, much faster than the micro.and sometimes I forget to get it out the nite before or in the morning )I also took others advise and I dredge my tofu in egg, it keeps the bread crumds so much better then I also heat the oven to 350 degree and fry the tofu that way.I also have to admit I either use my own sauce or whatever I have on hand, The leftovers are the best !!! I always use extra firm tofu it works best for me..Thanx so much I just love this !!!!(A way I drain my tofu to get the water out is I take a towel set it on the counter wrap the tofu in it then I take a plate set it on top I then place a gallon of water on top of that.for me it works really well.after you get the hang of where to balance the water it drains pretty fast.)

Reviewed On: Feb. 29, 2008

I made this recipe and my G-ma loved it...Now I am from PA, and we are used to good aold Amish dishes so I can tell you this was a hit at the cook out.. Everyone took left overs.... Thank You....

Reviewed On: May 16, 2007

I have to say this is a delightful dish.. I read many of the other reviews before I made it and only made one change to it. I added more cream due to I like more sauce..I also tend to believe when leaving a review a person must follow the recipe in order to know the dish.. But this dish is a hit !!!

Reviewed On: Sep. 19, 2006