Reviewed: Feb. 2, 2009

I've made so many mistakes cooking tofu in the past. It's usually just ended up a bland ugly mess. For this recipe, I marinated cubed extra-firm tofu overnight in a mixture of hoisin sauce, oyster sauce, Thai chili and garlic paste, sesame oil, and minced garlic. I then pretty much followed the recipe, although I ended up adding a bit more oyster sauce to the mix. I served it over angel hair pasta, with a sprinkle of sliced green onions. Good stuff. Thanks, Melissa!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 20, 2009

the tofu didn't come out the way I expected...

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Lauren

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Reviewed: Jul. 7, 2008

This was delicious and I will definetely make it again. I coated the tofu first in flour and deep fried them to make them crispy. I did not add the mushrooms or water chestnuts but added more oyster sauce to the snow peas, topped the dish with the fried tofu and my family loved it!

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Angela

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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Reviewed: Apr. 29, 2008

Way to plain, felt like eating cardboard. My family didn't mind it though. I accidently used edame beans (instead of sugar snap peas) and i didn't know the outsides weren't edible, so i had to go through every pod and take out the beans!!! Ugh this recipe only shouold be used on extremaly-plain pallets!!

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LittleMissCooker

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Reviewed: Apr. 26, 2008

Extremely bland. No flavor at all.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Apr. 3, 2008

healthy meal but flavor is really boring

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MANISSA

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Reviewed: Mar. 29, 2008

for about 4 pieces of tofu, I sliced it up and fried it with olive oil, set it aside and fried up a very small amount of ground pork and sliced onions then mixed it together with 1 tblsp of oyster sauce with about 2 tblsp of water. It was very tasty.

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tree

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Reviewed: Jun. 4, 2007

i made this and it came out pretty tasty. i did not add the water chestnuts but i did use double the oyster sauce and instead of water, i used the water from the reconstituted shitake mushrooms for a bit more flavor.

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cindy

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Reviewed: Feb. 18, 2007

I used this recipe as a starting point for my stir fry of the night. I liked braising it as suggested though I used a nonstick pan and very little oil. For my veggies, all I had were mushrooms and carrots. I also sauteed garlic with them. For the sauce, I didn't use as much water, added a little soy sauce, and added crushed red pepper flakes that soaked while I did other things. When I added the sauce, I also added a handful of cooked rice noodles and heated everything up together. Turned out great but hardly I followed the recipe!

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junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

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Reviewed: Jan. 9, 2007

I wasn't too impress and wouldn't rush to make it again. I have to agree it does does better overnight, but still, not top of my favorite list.

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Iris

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Reviewed: Oct. 11, 2005

Couldn't wait to try this dish, it sounded just delicious, but after making it, I found that it was a bit too bland for my liking (and I even added extra oyster sauce - double). I kept it, however, and the next day it tasted much, much better. I think I might make this again, but I would definitely add more vegetables and add more sauce or wait a couple of hours before eating it. But overall, not bad.

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terrortwilight

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Reviewed: Jun. 20, 2005

Good idea, but bland. I didn't use sesame oil (didn't have it in the house...) but the recipe lacks flavor of any kind. I added garlic and red pepper to give it some taste. I also put in a lot more vegetables- I put in not only snow peas and water chestnuts, but also sliced carrots and broccoli to make a true stir fry. I'll probably make it again, but with lots more flavorings and vegetables. I ate it with coconut rice, and it was a really filling meal.

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RAJIVMIRAGE

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Reviewed: Apr. 11, 2005

this is a great recipe. great taste, texture, everything. thanks so much for this recipe. it is def in rotation.

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CAROLE74

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Reviewed: Jan. 31, 2005

Not too bad. I fried tofu a bit longer for some extra texture. I added bok choy instead of mushrooms, and the bok choy was my favorite part! :o) I didn't think it tasted very good when I ate it for lunch, but it tasted much better for dinner. I think it needed some time to marinate or something? I had it two days in a row (I'm the only one who will eat vegetarian in the house) so it had to have been pretty good. :o)

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JUSTSMURFIE1976

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Reviewed: Mar. 5, 2004

Fantastic recipe. My mistake was using too small of a pan...maybe it's time to invest in a wok. This was wonderful at a Chinese-themed party served with jasmine rice.

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NURSECHRIS

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Reviewed: Feb. 8, 2004

I was disappointed with this recipe - to me the flavor was rather flat. Also, I chose to slice the mushrooms.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Jan. 16, 2004

This was excellent. I used garlic olive oil in place of sesame oil.

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Brie

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Reviewed: Aug. 29, 2003

Excellent recipe! My husband and I loved this dish! I didn't change a single thing on this recipe.

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katieoma

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Reviewed: Jun. 16, 2003

Wow! This was absolutely delicious!!! Very authentic tasting to an asian gal. Close to mom's cooking at home! Thanks for sharing this wonderful recipe!

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