Reviewed: Jul. 22, 2009

This was pretty good. My son is a football player, and aside from us trying to eat more healthy meals, we're trying to incorporate more good proteins in our diets. I made this last night and served it straight, along with stuffed squash blossoms and a chilled ginger fruit soup. It went together rather nicely. I think this a good base tofu recipe that can be used in/with many other dishes. Anything my son eats and says is good, is worth making again. :)

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Whispering Raven

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Reviewed: Jan. 23, 2009

I am giving the an average rating because it was only a piece to a larger (and absent) meal. These need to be in "something" a salad, stir fry, or something else. Also I would not recommend using store bought minced garlic (mince it yourself). The store bought garlic took on a burnt flavor. I put the ginger through a cheese grader instead of mincing it, and if I did the same with the garlic, I think it may have been okay. Besides the minor burnt taste, I think the tofu was great! Unfortunately, I ate all eight servings and was still hungry.

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Scott

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Reviewed: Jan. 9, 2009

Was a good general recipe, but I added more tamari. :)

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melsar

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Reviewed: Aug. 27, 2008

Kind of bland. Was expecting more flavor. Would make again, but with serious flavor enhancement!

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: May 1, 2008

pretty bland as is , you really need to pan fry the tofu with onion then add carrots and some mushrooms. I then added chicken broth with some corn startch and had a great sauce.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 19, 2008

I thought the recipe was good but missing something, so I added some spicy hot sauce.

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CW Wong

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Reviewed: Mar. 11, 2008

I did not care for this recipe - extremely bland. I'll give it two stars because it was easy, but that's about all I can say for it. Sorry.

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rakkle99

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Reviewed: Mar. 3, 2008

I make something alot like this. Instead we drain the tofu, cube it, heat the pan and add some olive oil, then sautéed the tofu for about twenty minutes, when its 5 minutes from being finished i add low sodium soy sauce about 2 inches or more of fresh ginger (i love ginger thats prob. too much for most ppl)and minced garlic and cook it for the last 5 mins. I always eat it over jasmine rice. Its a very similar recipe.

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Mortiferouslatte

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Reviewed: Jan. 30, 2008

We enjoyed this but it was a little bland at first. I added some garlic powder, extra tamari and about a tablespoon of peanut butter during the last 10 minutes of cooking. I think this helped make it a little more flavorful.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 20, 2008

Very very good..I added carrots and broccoli and used Mr. Yoshidas Traditional Teriyaki from Sams club on a bed of brown rice. Thank You for the recipe.

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larry g

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 18, 2008

i absolutely loved this recipe i dipped the finished tofu in a thai peanut sauce and it came out great! Thanks!!!

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Melissa

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Reviewed: Oct. 18, 2007

I'm not sure what I did wrong but this turned out tasteless. I even tried more garlic, more ginger and tamari after I realized that it had no flavor. I think part of the problem is I had no "juice" as one reviewer had mentioned. I too halfed the recipe since I'm the only tofu eater. Maybe if I had cut the tofu into smaller pieces? Or added water? At least it was salvagable as it had no flavor, I just used it in another dish.

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FORBESCJ

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Reviewed: Sep. 28, 2007

i make this all of the time and i love it! i use olive oil instead of canola and only use one pound of tofu. i usually cook it until the tofu gets real crispy.

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KOOLBRICK

Cooking Level: Intermediate

Home Town: Wall Township, New Jersey, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 10, 2007

We really liked this recipe. I used 1 lb. of tofu since there are only 2 of us. I used ground ginger and I added some honey (diluted in hot water) towards the end. Mixed with sauteed veggies over sushi rice - Yum! It heats up really well, too.

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LizNix

Cooking Level: Intermediate

Home Town: Longwood, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 27, 2007

I don't know what I did wrong, but I had no 'juice' for the tofu to soak in for half an hour. Maybe I needed to use a smaller pan? I halved the recipe and only cooked the tofu for about 10 minutes or so. I added veggies and hokkein noodles and it really had no flavour. The reviews have been good for it, so I must have done something wrong.

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PIPERDOG

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 27, 2006

Good recipe. I mixed chicken with the tofu for the meat lovers. Easy!

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Nov. 15, 2006

Loved this recipe. It is much like the tofu I used to eat while living in Japan. We made this recipe along with the Japanese Spinach with Sweet Sesame Seeds by another memeber and it was perfect.

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brueck99

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Reviewed: Jun. 12, 2006

This is a great recipe for beginners like me. I had never cooked with tofu before and found this dish easy to prepare and delicious. I topped the dish with fresh spring onion and also the dry fried version found at Asian grocery stores. Thanks for posting this recipe. I'll definitely prepare this again.

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 22, 2006

simple and quick. i love this. i added carrot and corriander for colour and served with brown rice pasta. will become a staple weekday meal.

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CHLAMYGIRL

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Reviewed: Dec. 17, 2005

We love this in my house. I think I have it memorized, I make it so much. I use 1 lb of tofu since there's only two of us, and add 3 tsps garlic. I also use ground ginger because it tastes the same as fresh (I made it with fresh ginger the first time I made it.) and I always have it on hand.

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RAINFIRE

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Garlic Ginger Tofu

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