Reviewed: Nov. 19, 2009

Very Good but i made some changes and substitutions! I used a red and green bell pepper. Added a zucchini and made a galic paste intsead. I also added a dash or two of ginger. And used rice vinegar instead. And I didn't have a green chile. Probably should have doubled the sauce too since I served it with potato noodles. I also pressed and froze the tofu and pressed again to make it extra "meaty." Sprayed with Braggs Liquid Aminos and fried with sesame and olive oil. Sauted veggies with same oils. And sprinkled with toasted sesame seeds. Wish I had used more spice though. Its not as spicy the next day :(

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BRANDIEWISE

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 15, 2009

I used olive oil insteas of peanut. It was easy to cook (I forgot to get the green chil peper) but added a bit (tiny) of red flakes. Serving this dish with brown rice. Overall I think its great! I'm going to try to change it a bit next time with other comments for this receipe. :)

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Dislearning2cook

Cooking Level: Beginning

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Reviewed: Nov. 3, 2009

I loved this recipe. My husband found it too spicy but served over rice or quinoa will help cool it down. Will make again!

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Veggie Head

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Reviewed: Oct. 29, 2009

Our whole family really enjoyed this. It's more like sweet and sour tofu. I also doubled the sauce to serve it over rice. Thank you for a great recipe.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 4, 2009

This is my favorite way to eat tofu. It is fantastic! I like to add fresh chunks of pineapple too. YUM!

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Carol Robinett

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Reviewed: Sep. 15, 2009

ADD CRUSHED PEANUTS! I tried to make my own peanut-flavored "oil" and ended up just dumping in a bunch of peanuts that i had put through a coffee grinder... it was SO much better than the previous time that I made it. if it ever seems too thin, just add a little more cornstarch. My boyfriend and I enjoy heaping a bunch of sriracha on it, too... sooo delicious. (and great with dry reisling)

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rgrace14

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Reviewed: Sep. 14, 2009

This turned out well except for a couple things. I added extra bell pepper. It wasn't terribly spicy. It was too vinegary. The sauce was a little thin still.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Aug. 25, 2009

It's a great dish and the first tofu I've ever tried, I just thought it was kind of flavorless in my first attemp. Added a blended habanaro the second time around, I guess I was tired of looking at it in the fridge.. I actually enjoyed it, which is odd because I've never really liked spicy. Now all of a sudden I can't get enough tofu.

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johnston

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Reviewed: Aug. 10, 2009

the sauce didn't thicken... perhaps my cornstarch has gone bad. I can't taste/feel the sauce. Other than that, everything else was fantastic. I served mine on lentils and brown rice - 1/2 cup each, strained, put in boiling water and then simmered while you do the rest of the work on the onions, tofu etc. easy, and good.

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Ashley

Cooking Level: Beginning

Home Town: Tega Cay, South Carolina, USA

Living In: Meridian, Mississippi, USA

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Reviewed: Jul. 30, 2009

I loved this recipe. The sauce will thicken, trust me. Don't change a thing about it or add a bunch of unnecessary garbage.

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Oz

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Reviewed: Jul. 6, 2009

I had high hopes but it just wasn't there. The sauce was super watery and flavorless, not at all absorbing into the veggies and tofu. I ended up adding 1 or 2 TB sweet chili sauce, then a few shots of Frank's Red Hot, a few shots of teriyaki sauce, and more re-simmering. Better after that, but I think one should add more cornstarch than 1 tsp.

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JulieB123

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 22, 2009

This is one FABULOUS dish....I served it over soba noodles. Fresh, spicy, and totally delicious. A keeper recipe! I can't wait until lunch tomorrow to eat the remainder and I can't wait to make this recipe again in the near future.

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Amy's Mom

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Reviewed: Jun. 18, 2009

OMG-don't you just love it when people say that, but this is OMG good. I have hated tofu but with recipes like this I am loving it and it is so good for you. I used 1 tsp. ground fresh chili paste instead of the pepper flakes and it had nice heat. I am sorry but I don't want to share this with anyone else in my family so I am dishing it up in small containers and putting it in the frig for me. Sorry family but you really wouldn't like tofu. Don't tell them. I will make this very often.

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COOK471

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

Very good, best tofu dish i've made. I drained the tofu very well, chopped it into small cubes, and marinated for 30 mins with tamari, white wine, and bit of five spice powder. I also used 1 tbsp vinegar and 2 tbsp white wine instead of straight vinegar. Went well with brown rice. It turned out great, perhaps not quite as spicy as I'd like, and even a little sweet. Overall, it was fabulous.

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kate

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 10, 2009

very good, but i added extra crushed chili pepper cause i like my food extra spicy :-)

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nadia

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Reviewed: Jun. 5, 2009

If I could give this 4.25 stars I would but since I can't I HAVE to err on the side of 5. This was so easy to toss toghether and it was DELISH! I followed the recipe pretty much to the letter except...I used 2 chili peppers, I marinated the tofu in soy sauce for a couple hours prior to cooking, and I adjusted the cookig times a bit. The only things I would do different is a.) make sure I serve it over rice next time (I forgot the rice this time), and b.) I'll scale back the white viniger just a tad. Mine had really nice heat without being TOO spicy so if you can take the heat, use 2 chili's!! All in all, I loved this meal and because of its ease, it will for sure be in my weekly rotations :)

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 6, 2009

This was a wonderful tofu recipe that was tasty and quick to throw together. Since I was serving this over rice, I doubled the sauce, and was happy I did. Next time I make this I will make some minor adjustments to the sauce. I will use less vinegar and more sugar. The vinegar taste was a bit too strong for me, and I felt it could use just a bit more sugar. All in all a great recipe that I enjoyed very much!!!

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MARY DOMAZ

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Reviewed: Apr. 28, 2009

This is my first time cooking with tofu and this dish is solid and easy; a good base to experiment with other ingredients. I am pleased to be able to eat tofu that I cooked myself!

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byranpodge

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Reviewed: Apr. 21, 2009

I have made this a few times with a side of white rice. My husband and I absolutely love this dish.

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khaos247

Cooking Level: Intermediate

Home Town: Revere, Massachusetts, USA

Living In: Anaheim, California, USA

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Reviewed: Apr. 12, 2009

My BF and I make this at least once a month. It's very healthy and makes great leftovers. Tonight we're making it again, but doubling the recipe. We use only 1 Tbsp of oil, but add an extra bell pepper.

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bry

Cooking Level: Intermediate

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Hot and Spicy Tofu

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