Reviewed: May 19, 2008

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.

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Meredith

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Reviewed: Apr. 28, 2008

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.

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KITTENFOREMAN

Cooking Level: Expert

Home Town: Columbus, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 5, 2008

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.

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kayleymonster

Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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Reviewed: Apr. 1, 2008

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.

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Mar. 26, 2008

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.

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kbtvs

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Mar. 7, 2008

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).

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GRANDECAHOON

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Mar. 4, 2008

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!

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candykydfairy

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2008

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.

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Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

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Reviewed: Feb. 22, 2008

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!

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eriko

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 7, 2008

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.

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Pauline

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Claremont, California, USA

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Reviewed: Jan. 30, 2008

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.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Jan. 16, 2008

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

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Grim Meeper

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

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!

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Mimi

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 1, 2008

I made some mods to this recipe for it to be more healthy and still yummy. First I stirfried a bunch of veggies, I used zucchini, broccoli, red/green pepper, onion, garlic, mushrooms. Then I added in the strips of tofu (skipped the corn starching step, just threw it in plain) and stir fried that in with a splash of soy sauce and spoon of chili garlic sauce and salt and pep to taste. In a separate pot I made the orange sauce, I did NOT add in sugar however I did add in a 3 caps of white vinegar. I also mixed the cornstarch in the warm water and added it in to oj/soy sauce/vinegar mixture when it came to a boil. After adding in the cornstarch I let the sauce simmer for a couple of minutes and then I added it to the tofu and veggies. Served with some brown rice this was an relatively easy and healthy dinner, will make it again.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

I make this quite a bit, one of the better recipes I have found for tofu.

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Jen

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Reviewed: Oct. 18, 2007

Made this one twice so far. Easy to make, and the combination of sweet, savory and the zing of the chili makes this a good dish. Make sure to press the tofu first and to cook it until it's crispy on the outside.

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Michael Portuesi

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Reviewed: Oct. 8, 2007

I was skeptical all the way to the table on this meal, but it was absolutely DELICIOUS. Even my SUPER picky 3 year old cleaned her plate! I would recommend, as many others did, to double the recipe... and I'm going to add green bell pepper and cashew nuts next time I make this.. yuuuummmmyyy!!!

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RSpiotto

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Reviewed: Sep. 21, 2007

Very good! More time-intensive than I would have liked, but well worth it. My daughter said, "it tastes just like in the restaurant, Mom!"

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DivaMommy

Cooking Level: Intermediate

Home Town: Hattiesburg, Mississippi, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 7, 2007

Great! I loved it! Only next time I won't use as much chili paste, kinda spicy!

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pineappleblonde

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Reviewed: Jul. 9, 2007

I loved this! I did make quite a few changes, the largest being that I only made up tofu, no vegetables. I didn't drain it after frying, then just added in the sauce, which I made without the1/4 cup water and using Tabasco sauce instead of chili paste. I let the sauce boil down and it became fairly thick and slimy (not a disgusting kind of slimy). The tofu was, as what I think is a result, not all that crisp or crunchy, but it was definitely more so than it would have been without frying it coated in cornstarch. I especially like the little bit of heat.

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