This was an easy recipe to make. It was good and I would probably make it again. The only problem I had was getting the breadcrumbs to stick to the tofu as I was frying them.

Reviewed On: Apr. 30, 2008

This turned out great with a few alterations. First, I didn't use the water and the cream of mushroom soup as a previous reviewer stated it turned out gloppy. Second, I used 8 ounces of fresh sliced white button mushrooms. Third, I substituted mushroom broth for the chicken. So, I just skipped the 1st two steps and cooked the mushrooms until they were soft.

Reviewed On: Oct. 20, 2007

Easy to make and delicious! I've made this twice. The first time I substituted shrimp and the second I used imitation crab.

Reviewed On: Oct. 20, 2007