Reviewed: Jun. 9, 2007

This dish has no flavor. I tried to add more soy sauce, pepper, seasoning but nothing could save it. Thank goodness I only cooked it for myself!

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tricia222

Cooking Level: Expert

Home Town: Coral Springs, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 4, 2007

This was a fantastic dish! The sauce really made the meal; however, make sure that the tofu is nice and crunchy on the outside. I found that the crunchier pieces had the most flavor. Also, this serving size is fine if you have other things with the meal, but if this is your main or only course, it really only feeds 2 people. It's so healthy, though, that it doesn't matter!

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S. Peterson

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Reviewed: May 15, 2007

I just wanted to say that I made this last night and it was great!!!! Forget about what the people said if it was bad, they just don't know how to cook! I made it for my boyfriend who is also a vegetarian and he loved it! I put in chilli powder insted of the paste. The only thing I will do different next time is add orange rind to it to make it more zesty. But it was good, I will make it again for sure!!! So don't hesitate to make it!!

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kai

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Reviewed: Apr. 23, 2007

I really wanted to like this recipe. I even added a red pepper, green pepper, and onion in addition to the carrots. However nothing can mask the fact that this sauce is just not good! I even tried to add honey and more soy sauce but it really is not good. This is nothing like orange flavored chinese or thai dishes. The hot and spicy tofu recipe is much better.

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Katherine

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

I don't know what happened, but this turned out horribly for me! I made it for half a dozen people, and it was a disaster.

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kxo

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 20, 2007

The first time we tried this dish it was just okay. The second time around I added the zest of the orange I used for juice and added about 2 teaspoons of fresh grated ginger. It was so good and a lot like the orange tofu I've had at chinese restaurants. I like the texture of the fried tofu but might try it just sauteed next time to make it easier and more healthful. I also used extra-firm tofu and drained it on paper towels for about 20 minutes first.

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I'minMaine!?

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Reviewed: Jan. 29, 2007

This is the first recipe from Allrecipes.com that my family found inedible. We just didn't like it.

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Autumnrose57

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 9, 2007

you have to fry the tofu, so be cautious of the reviewers who said it tastes poor and at ehte tofu raw. Raw firm tofu has to be cooked differently than this lightly-sauced recipe would call for. Also, draining the tofu overnight in the fridge will shorten cooking time. that said, add anything you want to the sauce. I punched it up with ginger and chili paste.

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mizginevra

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Reviewed: Dec. 11, 2006

I did what other reviewers suggested, made extra sauce and added more veggies. Addictive! Very easy and truly delicious. I used orange juice concentrate for more orange flavour, 1/2 can.

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darmstro67

Cooking Level: Expert

Home Town: Caledonia, Nova Scotia, Canada

Living In: Elora, Ontario, Canada

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Reviewed: Dec. 8, 2006

I hate to be the bearer of bad news :( but I really wasn't crazy about it. The only things I changed was adding broccoli and not frying the tofu. Although the sauce was spicy, it had a blandness to it. Too much like veggies in O.J., rather than just catching the orange flavor. It tasted a bit better when I added more soy sauce, but I was hoping to find a recipe that I didn't have to drown in the SS. If I knew an ingredient that would liven it up, I would definitely try it again. Though, probably not as is... sorry

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PIMPTHEWIMP

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Reviewed: Nov. 29, 2006

So yummy, but I hate carrots, so I used Broccoli. With Broccoli, it deserves 5 stars! And no need to deep-fry if you use extra-firm tofu. Yummy.

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BostonKate

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Reviewed: Nov. 28, 2006

This was absolutely incredible! It is now a staple. My only changes were: added one chopped green pepper, and I froze the tofu for about 3 days (it seems to give it a 'meatier' texture).

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Jill

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2006

THis was absolutely delicous! Dont skimp on the cornstarch used to batter the tofu slices. You may need a little more than 1/4 cup. Make sure tofu is not dripping wet when you batter it or it will turn the cornstarch from a powder into liquid. My supermarket did not have chili paste so I used tobasco saude and a little chili powder. Next time I will use the chili paste, gotta go to the oriental market to get that. I recommend that you split the tofu into 2 portions and then fry them one section at a time. This makes it much easier to manage turning the tofu over to brown on both sides. Took me about 10 minutes per side. I used fresh mushrooms and brocoli instead of the carrots. I think you can use any vegetable you want, just eye ball the right amount volume wise which is easy to do once you see the amount of sauce. Defiantely double the amount of sauce. Yumskers!!!

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ALLEYCAT27

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Reviewed: Oct. 28, 2006

I loved this sauce! I doubled the sauce though, and made the following changes: I omitted the tofu completely and cooked with chicken instead. I also added onions, garlic, and sweet red peppers. Instead of chili paste, I chopped a chili pepper and fried it up with the rest of the veggies. Beautiful flavour! I used shaghai noodles which really brought out the flavour. So even though I changed the recipe around a bit, it was fantastic and I give it 5 stars for the sauce and the adaptability. YUM!

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kayzee

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Reviewed: Oct. 6, 2006

The tofu frying didn't work out for me so well, but maybe that's because I didn't have a wok or a good non-stick pan. I added some other veggies for extra nutrition. I would make this recipe again as a great low-cal dinner, but I will just throw in the tofu raw next time. Overall, great taste for minimal effort.

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Laura

Cooking Level: Expert

Home Town: Stony Brook, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 8, 2006

My husband and I were not fans of this recipe. To me the tofu was like having chunks of belgian waffles in the stir fry... we picked it out and ate the rest, which was alright.

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ErikaR

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Reviewed: Aug. 5, 2006

Wonderful! I substituted mock duck for tofu, which turned out well. The sauce was great; I will definetly be making this again.

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driedbean

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Reviewed: Jul. 26, 2006

this method of cooking tofu is awesome, the texture was perfect!

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unix_girl

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Jun. 27, 2006

This dish has an original taste. It was alright.

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j_marie330

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 31, 2006

I used 1 T sweet chili sauce instead of the chili paste and also added snow pea pods. This was my first tofu recipe and it was delicious. My husband and son loved it. I made it a second time for my mom and brother who were visiting and they loved it as well. Forgot to mention I doubled the sauce.

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Sandy Jo

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Orange Beef-Style Tofu Stir-Fry

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