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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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 25, 2009

It looks better than it taste.

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Wandaful 2009

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Reviewed: Jul. 19, 2009

this is a great way to serve tofu!

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sungold72

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

oh my ! incredible. I marinated it just for half an hour, saved the marinade that wasn't soaked up, and when the tofu was through baking, I poured some of the left over marinade over top of it (along with my cooked zucchini and onions). I halfed the soy sauce, and used less maple syrup. I didn't use hot sauce (not a fan), nor sesame seeds (didn't have on hand). Personally, I thought this was very easy to prepare, and even easier to eat : )

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Ella

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Jul. 12, 2009

Not sure what I expected...maybe something more *Asian* tasting...but I didn't much care for the *marinade* combo...I followed the recipe as written with just a little bit less Liquid Smoke... ...and it came out somehow *bitter* tasting...and not crisp at all....and ...bland?! ...not a good flavor to my taste buds won't try this this one again... Additionally, having all the sugary ketchup and syrup and the high sodium soy sauce in the marinade, I wouldn't call it *Low Cal* or *Healthy* as some previous raters described this recipe... :-/

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Heidi

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Reviewed: Jul. 1, 2009

This is such a simple way to add more protein to your diet. And so tasty! I cheated on the sauce and used the leftover bbq sauce I had in the fridge. Came out great!

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Wanton Cooking Wench

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Reviewed: Jun. 23, 2009

YUm and more YUM! The only problem was it didn't make nearly enough! I used honey instead of the syrup because I didn't have any syrup, added a little brown sugar splenda and left out the liquid smoke. I baked my cubes for longer than the recipe called for. I liked the leftovers cold from hte fridge.. they were nice and chewy and yummy. Oh I also let them sit in the marinate over ngiht before baking. They absorbed almost all of the yummy marinade

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jun. 19, 2009

Great recipe! I omitted the liquid smoke flavoring and used a very hearty “dash” of hot sauce. I also turned the cubes about halfway though the cooking. Otherwise, I followed the recipe exactly. Thank you, VICKY9999!

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LURIVERA

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Reviewed: Jun. 15, 2009

These were really tasty. I used fresh minced garlic and honey instead of maple syrup because I didn't have any on hand. I also omitted the liquid smoke and added some brown sugar so it caramelized a little and was crispy and delicious. I added just a touch more hot sauce and these had great flavor and kick!

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

Really enjoyed this, hot with steamed vegetables and cold in salads, and will definitely make it again and again. I tweaked the recipe only because I wanted to use what I had on hand. I substituted honey for maple syrup and a chopped clove of garlic for garlic power, and I left out the smoke seasoning. I will try it with maple syrup--sounds delicious.

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Roseann C.

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Reviewed: Jun. 1, 2009

I really enjoyed the marinade!!. It tasted just like I thought it would. I don't think that this recipe needed altering.

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ARichardson

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Reviewed: Jun. 1, 2009

I really loved this recipe. It was quick and easy. I didn't have smoke flavor but I don't think I would have liked it. It turned out great and made a really great topping for salad the next day.

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brnedgrl

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Reviewed: May 29, 2009

The recipe was great, but I remember why I don't like tofu that much. Sirracha is a bit strong for this recipe by the way.

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FATDAVE

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: May 29, 2009

My FAVORITE tofu recipe. I could probably eat this 3 times a week, no joke.

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haley

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Reviewed: May 29, 2009

I am not sure what I did wrong BUT I could not get the marinade to stick to the tofu and get crispy. My marinade turned out watery BUT I am going to try this again because if I can get it right I am sure it is YUMMY!!!!

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boilingfoam

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Excellent recipe!!!!

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Miaiam

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

I didn't use the liquid smoke and being new to tofu didn't know I had to squeeze out all of the water before marinating, but it was still delicious. I live at a high elevation so I cooked it a bit longer than suggested (15 min on each side) and it was perfect. I'm not a big tofu fan and I really liked these. I will definitely make these again.

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BBEAR

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Reviewed: Apr. 15, 2009

Great recipe! I tweaked my bites a bit by omitting the liquid smoke and maple syrup. I baked mine with some broccoli, yum! I added ginger and A Taste of Thai brand sweet chili sauce instead. The sweet chili sauce has the consistency of syrup and it's spicy so it kills two birds with one stone! I baked my bites at 350 for 30 mins and it really improved the texture of the tofu. I served the bites over organic brown jasmine rice. I'll me making this one again. Thanks!

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Eat it up, YUM!

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Reviewed: Apr. 9, 2009

It was really good. I recomend baking longer than the recipe says however by an extra 10 minutes and soak over night to really get the flavor

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Steph

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Reviewed: Apr. 1, 2009

Terrible flavor; very salty and strong tasting. I will not be making these again. For all of the trouble, they are just a waste of time. Plain baked tofu squares with a coating of bottle barbecue sauce are better and easier to prepare.

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Sweet Tooth

Cooking Level: Expert

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