I couldn't believe how tasty the orange sauce is! I'll need to experiment more with dusting the tofu because I overdid it with the cornstarch. Even so, this is a keeper!

This recipe is delicious!! I also added in other veggies, like broccoli and snow peas, which made this a hearty meal with plenty of leftovers.

Delicious. Everything was perfect. I added pork and this was great for dinner.

I thought this was pretty tasty even my carnivore hubby liked it a lot. I too made a few changes. 1. Sauteed firm tofu instead of frying and next time I'll leave the cornstarch off the tofu as well. 2. Added garlic and ginger to the tofu 3. I was horrified to see that I had run out of soy sauce half way through making the sauce so I used garlic hoisin sauce instead, it was yummy. 4. Used carrots, snap peas, onion & green pepper for veggies. 5. Added 1/8 teaspoon Sriracha hot sauce for a little heat by the way, this recipe only feeds about 2-3 adults with rice!

Very good. Could use some extra vegetables and mushrooms. The key is browning the tofu.

wow... it was awsome. I put sweet and sour sauce on mine the only thing i did different was put some chopped bell peppers in it. Added more varity, in my opinion. thanks from me and my boyfriend.

I enjoyed this very much. My husband is not a big fan of tofu-but he even had seconds! I did steam the veggies first-yellow squash, asperagus, celery, peper, carrots and broccoli. I also doubled the sauce and did omit 1 tbl of soy and added 1tbl of Scheswan sauce.

This is now our favorite way to make tofu. I do make a few small changes. 1. I cube the tofu 2. I add seasoning to the cornstarch I use to coat the tofu, garlic salt, onion powder, black pepper, and a little california red chili pepper. 3. I double the sauce, otherwise there just doesn't seem to be enough to go around. Also, I mix in the fried tofu at the very end after the sauce is cooked. I just dump it in and toss it once or twice to cover and them serve immediately, it doesn't get soggy for me. I also fry them for what seems like a very long time and the outside coating is very hard so maybe that will help with the sogginess issue.

I thought this was delicious. Although the first time the sauce wasn't to my taste, but the second time I used less soy sauce and loved it. Also, I would recommend tempura for the tofu rather than cornstarch. Either way, staying in my recipe book.

As Willy Wonka (Jonny Depp version) said, "Ew." Not at all pleasant, the tofu was just crispy, but softening in the sauce ...tofu -no taste about it! My hubby said, "crunchy, chewy water-flavored Chinese food. Please don't make this again." I spent well over 25 mins prepping to have to tell the kids to "eat up, Puh-leez?" and only end up tossing 3/4 of it. Ho hum. The sauce was good on the carrots though, which gives this one star.

This was delicious! One of the best vegetarian/tofu dishes I have ever had. I added a clove of garlic when stir frying the veggies, and just used broccoli instead of carrots.

The sauce for this recipe is AWESOME! However, using just plain corn starch to coat the tofu is not very good. I would highly recommend using tempura batter. You can buy it at any asian market, and it comes in powder form (just add water).

this recipe is fantastic...esp. for beginning vegetarians...i've made it at least a dozen times & sometimes vary the veggies & also add a little cranberry pomegranate juice to the sauce...delicious! thanks jack!

I don't think the amount of corn starch was right. The sauce was rather thin. The flavor was okay but not very strong and any one of the ingredients (chili paste or soy sauce) would have been better with the tofu and veggies than the group mixed together.

This recipe was great! As people usually do with recipes, i made a couple changes. I'm not eating fried food right now, so i cooked the tofu in a wok with a little olive oil flavored cooking spray. I didn't have chili paste, so i used about a tsp of chili oil instead and some Japanese red pepper seasoning. For veggies, I used broccoli, mushrooms, and green beans. Delicious!

Very enjoyable. I was worried that the sauce would be too watery but it thickened up to my satisfaction and rice picked up the flavorful orange sauce well. The suggestion of green peppers and pineapples was perfect. Here is a healthy alternative to deep frying the tofu. After you drain, rinse and cube the tofu, cook it on medium in a frying pan (or wok) with a light coating of non-stick cooking spray until it is golden brown on all sides. Then add the sauce and veggies. This treatment will give it a crispy texture without adding fat.

EXCELLENT! Made this for me and vegan friends also served to omnivores who loved this! Excellent with cocunut rice. I froze my tofu overnight and then breaded it in cornstarch before frying.

This turned out fantastic - restaurant quality! Recommend adding bell peppers and pineapple for some additional color, taste, and texture.

This is a delicious recipe. I had trouble browning the tofu dipped in cornstarch, so I started again, just browning the tofu itself (I did include the cornstarch in the sauce). I used pre-grated carrots, so this dish was ready quickly. I served it over rice. My vegetarian and my non-vegetarian children absolutely loved it -- there were no left-overs!