Reviewed: Mar. 30, 2009

Oh man is this one ever good. So simple!!!! I always buy my tofu in water bins at an Asian market, so the tofu tastes smooth and creamy. I ate this whole recipe by myself for lunch. I will make again and again, and adding extra veggies is super easy. UPDATE: I made a big batch of this for my lunch. The next day the sauce made the tofu taste a little strong and bitter. It was still good, but just too strong. I would recomend eating it right away or mixing the salad together and throwing the sauce on when you eat it.

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 16, 2008

We use just shoyu and sesame oil for the dressing. I leave out the onion and cilantro, and add in some cucumber. Sprinkle with sesame seeds, and, simple and delicious dinner that my kids love!

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jul. 24, 2007

The sauce was absolutely delicious - I mixed it with greens so it was a nice salad and it was a good amount of sauce for that

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Reviewer:

Susan

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Reviewed: Feb. 26, 2007

Nice taste, although rather saucy. I didn't have the cilantro, so I used parsley flakes. I also baked the tofu pieces for 10 min ea on opposite sides of the tofu. This makes it less squishy and more the consistency of hard-fried eggs. (I originally didn't like tofu due to the consistency.)

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