Reviewed: Apr. 8, 2012

I used a little less mustard (didn't measure it) marinated the tofu in soy sauce, and used a 14 oz package of tofu. I increased the liquid ingredients by 1/2 and had alot left in the pan, so I don't think I needed to. I just wanted the tofu to top a salad. I could see how it would be good with veggies over rice. We did enjoy it, but I probably wouldn't make it again...too many calories. Was a nice recipe to try, and very easy.

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2 users found this review helpful

Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Mar. 15, 2012

Delicious! I marinated the tofu in soy sauce for about 15 mins and used orange juice instead of pineapple (I'm allergic). I also added a bunch of steamed veggies to the glaze just before it was done reducing. Came out great!

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1 user found this review helpful

Reviewer:

aniela26

Cooking Level: Beginning

Home Town: Voorheesville, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 19, 2012

My kids love this recipe!!!

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Reviewer:

kburgunder

Reviewed: Apr. 26, 2011

Excellent recipe. We just made it for Easter for the vegetarians in the family (i.e. me LOL). We followed some of the other reviewers suggestions like marinating the tofu in soy sauce, adding onions and pineapple tidbits. We also added whole cooked carrots and asparagus to the mix. It was sooooo good. I was worried it would be too sweet also, but I feel the mustard and soy sauce balanced it out. This one is a keeper!

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6 users found this review helpful

Reviewer:

Jill T.

Reviewed: Mar. 22, 2011

LOVED IT! I added a tiny drop of liquid smoke seasoning and a tiny drop of sesame oil, and this made it absolutely perfect. Thanks for a great recipe!

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4 users found this review helpful

Reviewer:

rachel

Cooking Level: Intermediate

Home Town: Keflavík, Suðurnes, Iceland

Reviewed: Nov. 26, 2010

The whole family loved it. I made a few changes: first, I marinated the tofu in soy sauce for a few hours before cooking. I pre-baked the tofu to give it a meatier texture. I used canned pineapple tidbits for the pineapple juice, then threw the tidbits into the pan at the end of cooking. Next time, I will saute onions and peppers to add to it. It was a winner with all family members!

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14 users found this review helpful

Reviewer:

racecar162

Reviewed: May 21, 2010

Was a decent recipe. The glaze tasted a bit too much of mustard when I made it so ended up about doubling the soy and adding a tsp of Worcestershire sauce and a bit more syrup. Though the mustard I used was Dijon mustard with whole seeds in it and that might have been the problem. Next time I will be using half the mustard, and adding the Worcestershire again. Definitely worth a try, if you like tofu.

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5 users found this review helpful

Reviewer:

Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Nov. 7, 2009

This was my first time cooking tofu and my family loved it. I cooked it with sliced mushrooms, a quartered white onion and a sliced green bell pepper. I then mixed fettuccine noodles with fresh baby spinach and topped it with the maple glazed tofu/veggies. I added a little bit of hot sauce to balance the sweetness of the maple. I thought it was a little too sweet and needed something to balance it out, so I added a tablespoon of sriracha hot chili sauce. My family loved it and gobbled the whole bowl up.

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10 users found this review helpful