Reviewed: Apr. 17, 2012

I give it 3 stars due to it being bland. I followed the directions as is and then added extra garlic, ginger, and soy sauce at the end. Once I tippled the garlic, ginger, and tamari, added a pinch of red pepper flakes, I LOVED IT! I also used extra firm Tofu. Served with steamed rice and vegetables.

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Reviewer:

CAVAMom

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Home Town: Buena Park, California, USA

Living In: Paramount, California, USA

Reviewed: Apr. 15, 2012

The combination of garlic and ginger was amazing with tofu. There a just a few things I had to change so that the dish actually had flavor. I have found that when eating food with rice it needs a little more salt so you can actually still taste the protein. I added a 1/2 teaspoon of soy sauce to add to the flavor. I personally really like a little bit of sesame oil for all of the tofu dishes I make and I also added sesame seeds based on the recommendation from another reviewer. I will definitely be making this dish again...or at least my variation of it! :)

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Reviewer:

pj071480

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Little Rock, Arkansas, USA

Reviewed: Feb. 4, 2012

This is a great basic recipe for creating tofu stir-fry for dinner. I have little experience cooking tofu- and this came out great. I added snow peas and a spicy peanut sauce during the last 5 mins of cooking time. Served over rice noodles. Yummy!

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Reviewer:

lnav978

Reviewed: Jan. 2, 2012

Fabulous!! I will have to play around with this recipe a little because the tofu didn't cook like I wanted it to. I'm going to try to make triangles instead of cubes or maybe not try to cook so many at once. Thanks for the awesome recipe!

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Reviewer:

Bones

Reviewed: Sep. 13, 2011

Wonderful recipe! I Added shredded carrots and soy sauce, very tasty! Going to try adding peanut butter next time!

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Reviewer:

vtmemebear

Reviewed: Jul. 16, 2011

We liked it. I only wish I knew why you cook the tofu for so long. I would think it would absorb the garlic/ginger oil imediatlly and and heat through in about ten minutes.

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Reviewer:

we're cookin now

Reviewed: Jul. 11, 2011

Plain. Really, really plain. In order to not have to throw it out I made a lot of changes to the recipe. I added soy sauce, more ginger, more garlic, some sambal olek, some frozen veggies (peas & carrots is what I had on hand), some chopped up water chestnuts and then some dashes of sesame oil at the end of cooking. It wasn't amazing with my changes but at least we could eat it.

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Reviewer:

jb103

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: White House, Tennessee, USA

Reviewed: Jun. 9, 2011

yum, i have made it a few time, modifying it here and there... good every time... nice and basic, lends itself to flexibility

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Reviewer:

plholloway

Reviewed: May 25, 2011

Best way I have made tofu! I advise salting to taste.

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Reviewer:

Kasmira

Reviewed: May 12, 2011

My husband like this more than I. I would give it 3. Not bad, but I agree with others that it's a bit bland. I only used one 14oz. container of tofu and used the full amount of everything else. Next time I'm going to double the ginger, garlic and tamari. I also added broccoli to the pan to steam for the last 10 minutes. It's definitely worth another try!

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