Reviewed: May 4, 2012

I thought this recipe was wonderful and I followed it *almost* to the T. The only changes I made are that I left out the liquid smoke, because I didn't have any, I baked it for 40 minutes instead of 30, and used reduced sodium soy sauce instead of regular. That being said, I found the dish to be VERY salty. Next time I make it (there will be a next time) I will use only 2 tablespoons of soy sauce. Also, be sure that you dry your tofu very well before you soak it in the marinade. (I went through several kitchen towels) Also, if time allows, let your marinade soak a little longer. It will still taste great if you cannot, but the flavors will intensify, even if it sits for only 15 minutes or so. Give it a try, you'll be pleased!

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Reviewer:

Paula

Reviewed: Mar. 28, 2012

With tofu baking it really is your best bet. Well done cubes are awesome as a snack food. I like to make oriental food with vegetables only, then offer a choice of prepared-ahead meats (ie: deep fried pork, cubed broiled chicken, plain boiled shrimp) and then these tofu cubes. Season them like you would curly fries or

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Reviewer:

RastaFairyAnn

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Reviewed: Mar. 7, 2012

Delish! Made a couple of minor changes - I used honey instead of maple syrup since it's less expensive. Also, I used several generous sloshes of hot sauce, plus a couple sprinkles of hot sauce with chipotles (to replace the liquid smoke), about 2 tsp of garlic powder, and a few shakes of paprika and cayenne (we keep it spicy around here!). Marinated for about a half hour. Baked it for 20 minutes on 375, flipped the pieces, but then BROILED it for the second 20 minutes, in order to make it a little crispy on top. Yummy, and fiance raved about it. Will definitely be making again! Thanks, Vicky9999!

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Reviewer:

Joel'sGirl

Cooking Level: Intermediate

Reviewed: Feb. 1, 2012

I didn't use the liquid smoke due to the reviews. It tastes good, both hot and cold, that I could see using them in various ways. It is a good introduction to anyone who hasn't eaten the tofu.

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Reviewer:

Dilbretta

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

These were ok. Decent flavor. To get all the water out of the tofu, I put it on a plate with layers of paper towels above and below the tofu. I then place another plate on top, with a 28-oz can from my pantry set on top to weigh it down. I usually set it in the frig overnight for maximum drainage, and change out the paper towels as they soak up the water. Anyway, the tofu bites were good, but not great. I think just soaking them in BBQ sauce would achieve the same thing.

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Reviewer:

Jen the Vegetarian

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Dec. 25, 2011

Taste was really good, but the consistency was too soft / mushy.

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Reviewer:

carolinering

Reviewed: Nov. 17, 2011

I make this at least twice a month. My bf swore he wouldn't like tofu but he actually requests this! I always double the sauce so that there's extra for the rice. Thanks for the great recipe.

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Reviewer:

WillaD

Reviewed: Oct. 21, 2011

By far the BEST tofu recipe. I could never get used to tofu taste, but this is is flavorful. I didn't have the sesame seeds, but I followed the rest of the recipe.

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Reviewer:

DLishas

Cooking Level: Intermediate

Reviewed: Oct. 8, 2011

Yum!!! Ate these warm and cold...taste amazing either way! I marinated them for about 6 hours and am blown away at how awesome these taste - a definite regular for me!

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