Reviewed: Jan. 31, 2009

I tried this recipe first just pressing the tofu and the 2nd time after freezing the tofu. Freezing it made it sooo much better. Also cutting the strips thinner makes it crispier. To freeze I drained the tofu, put it in a freezer bag, and thawed in the fridge. Then followed the recipe. YUMMY! My husband and four year old loved this.

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Reviewer:

LivinOurLuvSong

Cooking Level: Expert

Reviewed: Jan. 30, 2009

This is a wonderful recipe! I've been a vegetarian for 3 years and have never cooked tofu myself, thinking it would be too difficult and also my boyfriend isnt fond of it. This recipe solved both avoided both problems for me. My boyfriend loved these tofu sticks and the were so simple to make. Thank you!

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Reviewer:

Ms. Scarlet

Home Town: San Francisco, California, USA

Reviewed: Jan. 29, 2009

Delish! I made it mexican-style by serving with black beans and rice and salsa. A total hit.

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Reviewer:

Suzanne G.

Living In: Windsor, Ontario, Canada

Reviewed: Jan. 14, 2009

tasted just like it came from a restaurant. I always wondered how they got their tofu to have that texture.

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Reviewer:

SHOWGIE

Reviewed: Jan. 8, 2009

This was exactly what I was looking for. Perfect consistency and the spice was enough that I could eat it plain, but not so overpowering that I couldn't add it to another dish.

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Reviewer:

Caiti

Reviewed: Jan. 6, 2009

this was tasty but salty. i'd probably omit the salt next time. i used herbes de provence instead of sage. also, i used penzey's black and red (black pepper and cayenne), just 1/2 tsp total. it still had quite a kick. i omitted the yeast as well (didn't have any). served with steamed broccoli.

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Reviewer:

RobynHG

Reviewed: Nov. 30, 2008

I'm sorry to say I didn't enjoy this recipe at all. I had high hopes when others said it was similar to a mozzarella stick, but even after freezing the tofu, then thawing it in broth, the end result tasted like plain rubber. The seasonings were good but did not seem to impart any flavor to the tofu. Thanks for the recipe though.

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Nov. 22, 2008

Delish! A little too softly spiced for me but that's ok, I'll just add more spice next time. Thanks for sharing.

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Reviewer:

strawberrylicious31

Reviewed: Nov. 15, 2008

Beautiful and wonderfully tasty - my new favorite tofu recipe. I do a second coating just to get all wet spots filled up. Hubby and 2 yr. old daughter heart this recipe too.

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Reviewer:

gerrijo

Cooking Level: Intermediate

Reviewed: Nov. 12, 2008

Great! I made it with just a mild curry powder for the spices. My 1 and 3 year old GOBBLED them up, just as finger food dipping into hummus. So easy and fast. I think you could add crushed peanuts into the breading, or use some peanut sauce as a dip. Thanks for the very useful recipe.

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