Reviewed: May 17, 2012

Not quite a 5 but it was good! I smoothed out the peanut butter by microwaving it 10-15 second intervals. After incorporating it to the tofu, I felt it was too thick, so I let it toast in the pan longer to dry a bit. I don't deal with thick texture very well. I also added a touch of thai chili garlic sauce.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: May 3, 2012

It was ok. The flavours were great but I wasn't a fan of the pasty texture. I didn't have sesame oil (maybe that would have made a difference). I felt like i needed a sauce To be fair my daughter loved it as is. Will likely give this another go with a yogurt sauce on standby. *note: used GF soy sauce.

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Reviewer:

trigurl

Home Town: Toronto, Ontario, Canada

Reviewed: Apr. 25, 2012

Made some modifications (which is why I only gave four stars), but it tasted wonderful! Used canola oil instead of olive oil, and sauteed some chopped garlic and ground turkey that I had marinated in soy, garlic, and teriyaki sauce before adding the tofu. Microwaved the peanut butter to loosen it up a bit, and added a little more soy sauce (and extra teriyaki sauce) than the recipe called for to make the sauce a thinner. Spiced it up with a spoonful of chili sauce. Very filling and delicious dinner! Will definitely make again.

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Reviewer:

sugarcane

Reviewed: Mar. 13, 2012

As written this recipe is ok. I made so many changes to it this is really just a base recipe. I love the ginger in the peanut butter. You definitely need to dilute the peanut butter sauce with something. I used water and added soy sauce.

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Reviewer:

Beth

Reviewed: Mar. 12, 2012

This was pretty good!!! I didnt have chunky PB on hand so I added some chopped peanuts and it worked out well. I also added some carrots as this recipe is seriously lacking in colour and vegetables. I will be making it again though...and will probably add lots of peppers, broccoli, snap peas, and perhaps pineapple..for an added kick

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Reviewer:

ZachEVOLUTION

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

I added some ingredients for better flavor. For the green onion I chopped two bundles which was about 12 stalks. Instead of soy sauce I use tamari which is like a soy sauce but made for cooking with. And added steamed broccoli to the pan at the end and stirred and let it sit for about 3 minutes. All was served over brown rice. I skipped the coconut and sesame seeds.

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Reviewer:

Lauren

Reviewed: Dec. 16, 2011

This was pretty bland. As suggested by some of the other reviews, I added cilantro and chile paste, and even then I ended up adding Sriracha sauce to the rice I served this with. However, it was very quick and easy, & I plan to keep tinkering with the basic recipe.

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