Reviewed: Nov. 23, 2009

Not bad, but REALLY salty (and man, I LOVE salt). I will remake with more maple syrup and low sodium soy sauce... * I should note that I boiled off some of the marinade's water and tossed the cubes in there after cooking. This gave me the "look" achieved in the picture. However, it also gave me a super salty product. I would have given this 3 stars, but as I strayed a bit, I gave this 4.

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 18, 2009

I've made this recipe nearly a dozen times. It's truly a great one. I usually marinate the tofu overnight just to soak up the great sauce as much as possible. Rawk. Love it. And so do most non tofu people.

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WINNIE120

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Reviewed: Nov. 16, 2009

this was great !! i threw it into a stir fry and had a whole meal. no meat, no problem.

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patti cake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Nov. 16, 2009

I think maybe the flavorings are a regional thing - cause my husband & I were not accustomed to these flavors and found them rather not to our liking. We took only a few bites. Made exactly as directed except mixed up a second batch or sauce because the first didn't seem to be enough.

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okibanana

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

I have never been able to prepare edible tofu before, so I'm happy with this recipe. This is delicious! The only thing I did differently was that I froze the tofu for a couple days before I used it. I had read that freezing changes the texture to more meatlike. Next time I will take the tofu out of the water b4 freezing and will slice it b4 freezing. After I froze and defrosted it, I pressed on it to get rid of water. i then applied the marinade. Today some of my pieces were little squares, but I also loved the crumbled pieces that broke off. I have been using Morningstar Crumbles and love that so I was thinking this might be similar. The flavor is different, but equally delicious.

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marsto911

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Reviewed: Nov. 9, 2009

This was great! i followed other people's advice, and made sure I pressed the tofu between two towels for 20 minutes or so. And then I let it marinate for several hours (didn't count how long, but just put in the fridge and let it marinate until I was ready to cook dinner). It was plenty flavorful. Thanks!

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michelle j.

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Reviewed: Oct. 26, 2009

I usually customize recipes and modify them till they're just right for me, however with this recipe I have not changed a thing. It doesn't need it. It's a quick, simple and easy recipe that I will continue to make and enjoy.

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staceatarian

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Reviewed: Oct. 11, 2009

These were way too salty in my opinion. We couldn't eat them enough to finish half of them. I'll give it another go sometime in the future, but will follow other suggestions and use Braggs rather than soy sauce.

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Girlie

Cooking Level: Beginning

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Reviewed: Oct. 9, 2009

I am a new fan of Tofu

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MsFelicia

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 2, 2009

Ugh. The picture looks so yummy, but mine didn't look like that. I love liquid smoke, but this was WAY too much. Should have added slowly and tasted as I went.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 29, 2009

I made it following the directions to a T minus the smoke and I was a bit disappointed since the previous reviews hyped it up. Next time, I would definitely double up the sauce and put a little less soy sauce and a little more maple syrup so it's not as salty. I also think it'd taste better if it was battered, but I guess that would make it much less healthy.

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alliebaba

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 29, 2009

These really good and spicy! I twicked it just a little by using Braggs which is a healthy alternative to soy sauce, omitted the liquid smoke and seamse seeds. Very yummy!

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Chasity

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Reviewed: Sep. 28, 2009

I loved it, but more importantly, my six small children AND my two teens loved it! They didn't realize it was tofu, until the entire tray was gone. I usually use the cubed tofu, and serve as appetizers with toothpicks. Couldn't be quicker, easier or tastier. Also great in casseroles and salads.

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Beyond Blessed

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

This was decent....but not the best baked tofu recipe I've made. If I make it again, I'll double the sauce...mine came out a bit dry. I ended up stir-frying it with with other sauce and veggies. Decent flavor though. Kids liked it...that's always good!

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VetteGirl

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Reviewed: Sep. 15, 2009

the only change i made was i left out the liquid smoke (didn't have any) and it turned out great will use this recipe often

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kellyanne

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Aylmer, Quebec, Canada

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Reviewed: Sep. 9, 2009

I enjoyed this, however, I think I will try making this a few more times in slightly different ways in order to perfect it to my liking. Great way to cook tofu, though! Thanks!

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melmel9

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Reviewed: Aug. 17, 2009

This recipe changed my life! lol well not quite but it is just yummy! Have been using it for a couple of years now, and we serve the tofu over the top of a big salad served with a smoky tomato dressing, yummy!!!

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lauraxmarie

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Reviewed: Aug. 16, 2009

it was pretty tasty - didn't have any liquid smoke so didn't use that. My 3 & 5 year enjoyed it too. Just a little too tangy, I would probably leave out the ketchup next time.

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PINESH

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Reviewed: Aug. 12, 2009

I tried this recipes twice - once following the recipe, and it turned out OK, the second time I changed up the recipe and it turned out DELICIOUS, almost the best tofu I ever had. I left out the ketchup, liquid smoke, and garlic powder - I sliced up two cloves of garlic to put in the marinade instead. I put in about half the amount of maple syrup and put in the other half brown sugar. I reduced the amount of vinegar (about half?), and added some basil (about 3/4 tsp), about a 1/8tsp powdered ginger, and some red pepper flakes. Then baked them for at least 50min. SO GOOD! I rated the recipe three stars cause I felt I had to change so much to get them to taste five stars.

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christine

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Reviewed: Aug. 12, 2009

I substituted honey for the maple syrup because our maple syrup is butter flavored and I was skeptical of how it would taste in this recipe. I also left out the liquid smoke because of the reviews that said it tasted weird. I ended up cooking mine for about 50 minutes and cranked the heat up to 450 for the last 7 or 8 minutes to get them a little crispy. Next time I'm going to try cooking them at 400 the whole time so it goes faster. Regardless, my fiance and I really enjoyed this recipe and I'll make it on a regular basis!

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