I sliced all the veggies in 1/4 x1/2 in. long strips. Switched out peanut oil for veg oil. (Allergy in house). Delicious!

A splendid combination. I added peanuts at the end of the process (I like the crunch) and I added some fresh baby spinach. My vegan daughter was very impressed and took the recipe home with her. Great recipe!

This was very tasty. I added diced celery to the veggies, sesame seeds to the sauce, and served on a bed of pad- thai noodles. Delicious!

This turned out well! I think we might tweak the combination of veggies a bit, maybe add some broccoli to give it a bit more heft, but that's all personal preference. The sauce here is great. It reminded me a bit of kung pao, which made me want to add peanuts, so next time I'll try that, too. A solid 4-star recipe.

Don't vary off the recipe. I've done this and it never turns out the same. :( First times a charm for me I guess! Freeze the tofu for a 1/2 hour or so and you'll get better texture.

This was good! I'm not a fan of stir fry usually but my husband is and we're trying to eat healthy so I thought I'd try it. I really enjoyed it. Perfect amount of spicy for me. My tofu did fall apart but I liked it anyway. Thanks for sharing!

Well, I just made the recipe to the "T" and I was kinda disappointed that it was not as hot as described. I even added a extra Jalapeño just to up the anti. /then again the area I'm from we can take our chilies. I do recommended however to use extra firm tofu to prevent breakage when the veggies get added.

Good, I made it with garbanzo beans instead of tofu.

Its okay, theres not a lot of flavor, so I added in a teaspoon of chili garlic sauce at the end, much better with that. Also added in green bell pepper too. Serving this with brown rice.

Very tasty. I added chicken broth instead of water. When I open a can or box of chicken broth and have leftovers I pour it in an ice cube tray then put the frozen cubes in a zip top bag. Then you have small amounts available without opening a whole can.

This has become one of my all-time favorite tofu dishes. Very fast prep time and easy for beginner's to make. I love how it comes out consistently good every time I make it despite my alterations. Careful with those red pepper flakes because if you go overboard you will ruin the dish. I recommend add only 25% of what the recipe calls for and then add little more at the very end while you stir and taste the finished product. Make sure that you press the tofu for 1 hour before you begin. Look up "pressed tofu" on the internet if you dont understand what this means.

After tweeking a few things this was really a good dish everyone enjoyed. I love hot and spicy food but left out the chili and pepper flakes so that my two year old could eat it. I pressed, froze and pressed again the tofu making it way less mushy and more resilient to work with. After cubing it I sprinkled soy sauce and mirin over it to soak in the flavors and let it sit for about 15 minutes before frying it in sesame oil with a dash of toasted sesame oil for more flavor. I added the vegetables including bean sprouts after the tofu was brown on all sides, cooked for the required length of time then added the liquid to which I added a little more brown sugar and mirin. We ate it over rice, but my son had his over bean thread. This was soooo good and even better the next day. Will definately be making it again. Thanks for sharing.

Got too sweet for me for some reason. Tasted better the next day.

This was wonderful! We loved it and have made it twice so far. I used honey instead of brown sugar, doubled the sauce and added a ton of vegetables (carrot, broccoli, etc.). It is definitely a new staple at our place!

This was the first time that I tried cooking tofu. I made sure to drain the tofu for and hour and half and i think that really helped the tofu. We added an extra clove of garlic, a touch of honey (in the sauce) and canned green chilis. It was wonderful. I usually don't like things that are too spicy but we added the entire amount of red pepper and it was perfect. My mouth was tingling but nothing too bad. A great easy tofu recipe.

this was VERY good, we did end up using soya oil instead of peanut due to some allergies, but it was EVER so good, even still. Quite a good recipe!

This was the first time I actually cooked with tofu, so mine looked more like cottage cheese then cubed. The flavors where there though, even though I added a tablespoon of red pepper flakes instead of a teaspoon (on accident). Great and healthy--thank you for sharing!

Easy and delicious. I had half a package of tofu in the fridge, so I sauteed it up in 1 Tbsp canola oil. (I kept the veggie quantities the same as we like lots of veg.) I used 2/3 of the sauce ingredients, and when I had simmered it for 3 minutes, I tossed in a cup and a half of cold brown basmati rice and heated it through. This made enough for dinner for two hearty eaters. It is definitely spicy. Love the heat. I also served it with sliced apple on the side as a counterpoint and I recommend this. They were lovely together. I have to agree with everyone recommending the pressing. I always do this and it makes a huge difference. I have only begun preparing tofu at home over the past few months, but I have become a huge fan, and even the man in the house is now a tofu convert!

I was quite disappointed with this. While the tofu and veg turned out lovely the smell of the sauce was foul. Instead we added chicken stock with tandori powder. With this it was quite gorgeous.

Pretty good, found it a little vinegary, added a little more sugar and more hot pepper flakes