The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 5, 2009
I really liked this. I added other veggies, and next time I will add onions - but still great, and not very difficult. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 28, 2009
Awesome!! i added pea pods and fresh green beans and diced onions to the mix and i put it on top of brown rice instead of noodles. the tofu took longer than 5 mins to cook. more like 15. i used chili sauce instead of paste too. i thought it was very good, i will totally make this again.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Crestview, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 21, 2009
Made this almost identical to the recipe, although I had some trouble with it taking way longer than I planned, but that may be because I didn't have a wok. I used a large nonstick skillet. I also had a little trouble with my carrots (gigantic Japanese carrots) because I sliced them into the normal circles instead of shredding them like I probably should have. So they didn't get tender enough. If I had the correct items, it would have definitely been perfect. I didn't feel like it was saucy enough, so we added some to the final dish. But this was definitely great, we just needed to tweak it a little bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 28, 2009
This was fantastic. I printed it out almost two weeks ago, and finally made it tonight. It was brilliant. Just two things, I wished I had followed the advice posted here on doubling the sauce, and I drained, froze over night, thawed and drained the tofu before making it. It took maybe 10 minutes to fry, and about 5 to coat in sauce. All in all though super easy, and very well liked! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 21, 2009
This was fantastic. I think this might have been the best tofu recipe I've come across, though I did make some changes. I subbed sesame oil for the vegetable oil, added green peppers and water chestnuts, made extra sauce (though not quite double), and did NOT mix the tofu in. The sauce was a little thin for my taste - next time I might reduce the water and add a little more cornstarch. I'm not sure why people are complaining that it takes a long time to fry the tofu, although I suspect that they aren't pressing it. I fried it all in two batches and it took 10 minutes. Overall...delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 7, 2009
This was ok. Nothing phenomenal. The sauce was pretty basic in taste. There wasn't a lot of flavor. You definitely need to double (or triple) the sauce and vegetables to go with all that tofu (we cut it into thin strips). It takes at least an hour to make with all the frying of the tofu and prep. We added celery and red peppers. We'll make it again, but it's not in heavy rotation.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 3, 2009
I followed the other reviewers' advice and cooked the sauce in a small saucepan and simply poured it over the rice, tofu and carrots. I also used a bit more cornstarch and used Sriracha hot sauce to taste instead of chile paste. I thought the recipe turned out deliciously, but my fiance didn't like it because he thought it was too orangey. So if you love citrus flavors, make this recipe, but if you don't, steer clear!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 2, 2009
I have to admit that I was a little nervous about the recipe because I had never cooked tofu before. But it turn out great, although I did modify it a bite I used cube tofu as that was all I could find at the store and I add some onions, green bell peppers for extra crunch. I increased the soy sauce and used sesame seed oil in place of the vegetable oil, as was recommended by other reviewers. Although for me it was a little spicy so next time I will halve the chill sauce.
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Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA
Living In: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 31, 2009
We loved this! It was a bit too spicy for my 3 yr-old, but my husband and I couldn't get enough! We added pea pods and peas to the carrots - we'll lose the peas next time. Also, next time I might add a bit less of the chili paste and add some orange zest.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 30, 2009
Lovded this!Am making it for the third time today. I'm using broccoli, garlic, mushrooms, zucchini, and onion for the veggies today. Do double the sauce when you make it. Be careful with the chili paste; it IS very spicy. I used less last time and the family liked it much better.
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Cooking Level: Expert

Home Town: Muncie, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 15, 2009
I prepared the dish is good and the flavor is different, with rice it´s good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 18, 2009
Good texture and sauce. I added a green pepper, and am saving to eat over the next few days. Yum!
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Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 11, 2009
Great substitute for an orange chicken/beef recipe. Just know what you're getting into; some people don't like the blend of citrus and salt, but me and my wife love it. I cut down on the carrots and added mushrooms and green onions and it was delicious. The two of us dusted of the entire thing.
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Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 5, 2009
excellent with brocolli and red pepper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 4, 2009
One of my favorite recipes on this site so far. The sauce is scrumptious. I want to eat it over icecream! Perfection. I always double it.
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Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 30, 2009
This recipe is quick and delicious! Instead of vegetable oil, i used sesame oil. It gives it a great flavor. A tip on preparing the tofu: drain it well, and place on paper towels, press with a heavy weight to get out as much of the moisture as possible. Then cook. Great recipe though!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 5, 2009
I did not care for this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 27, 2009
I thought this was pretty good. My vegan son wasnt too thrilled about it though. I doubled the sauce and DO NOT put the tofu into the sauce--pour the sauce over when ready to serve. I made the mistake of putting the PERFECTLY fried tofu INTO the sauce and they got soggy. If i make again, i will not put the tofu into the sauce
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 24, 2009
This is fantastic! I loved the way the cornstarch makes the tofu kinda crusty and yummy! I will add more soy sauce next time. Also - we froze, thawed, drained/pressed, and crumbled the tofu before using. Super duper yummy!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Tualatin, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 18, 2009
This dish is excellent! Very tasty! Everybody enjoyed, and said they would love to have it again! I only used 1/4 tsp chili paste (for kids) and added some sugar snap peas yum!
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