Reviewed: May 18, 2012

Good, but when using tofu, even extra firm tofu, it is much better to first put between some paper towels, and put a plate with some weight ( i.e. a large can of tomatoes ) on the plate, to extract most of the moisture from the tofu. Then let it sit in the liquid used for cooking to absorb the flavors. You can then proceed as in the recipe. Much ,more flavorful.

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: May 17, 2012

This is really yummy! I do not normally love tofu but fried up like this, it could become a staple in my home. Even my meat eating husband was impressed. I would use different veggies next time as I don't really find carrots suit this dish. Peppers and snap peas would probably be perfect.

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Reviewer:

chrismith

Reviewed: Apr. 5, 2012

Great recipe, thanks for sharing

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Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Mar. 11, 2012

Very good. I made more sauce (about 1/2 again as much) and added snow peas, broccoli, red bell pepper, onion, mushroom and garlic to the carrots. Next time I think I'll deep fry the tofu due to personal preference.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Mar. 11, 2012

My son (the vegetarian) suggested using Tempeh rather than tofu as it holds up a bit better and is better nutrition. (We didn't coat it with cornstarch.) We added lots of veggies. The sauce was a little watery, but still tasty. We will use again, but modify to our tastes. A good starter recipe to expand to your own taste.

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Reviewer:

Greeneyedgal

Reviewed: Feb. 17, 2012

It would have had more flavor if i just poured water over my veggies and tofu.

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Reviewer:

Mike L.

Reviewed: Jul. 18, 2011

I made this as part of a home-cooked chinese meal for my fiance and brother and not a tiny bit was left over! I used a bit less oil, and pan-fried the tofu ahead of time. I sauteed green peppers and onions before adding in sauce ingredients. I also added a bit more cornstarch for a thicker sauce, and kept the sauce separate from the tofu until just before serving dinner. Garnished with a couple of orange wedges and some chopped green onion-- a real winner!

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Reviewer:

YKESAVAN

Reviewed: Mar. 10, 2011

The sauce was delicious! This was my first attempt at eating and cooking tofu. It wasn't too bad. My carnivore husband seemed to like it more than I did. I made it as is except I used chili and garlic sauce b/c I didn't have paste. Plus, I added tons of veges (green beans, carrots, mushrooms, and broccoli) and doubled the sauce. I will make again and will probably use the sauce with pork or chicken stir-fry.

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Reviewer:

Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

Reviewed: Feb. 12, 2011

I really like this recipe, although frying the tofu in oil kind of defeats the purpose of eating tofu at all. I have tried to broil the tofu after dipping the pieces in olive oil instead of frying it and it comes out crispy enough. I always more vegetables like mushrooms and peppers and double the sauce.

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Reviewer:

Isabelle

Cooking Level: Intermediate

Reviewed: Feb. 2, 2011

I was not impressed by this recipe. We both felt it was a bit too hot, and I felt it was too much orange taste (my husband did not mind the orange taste, but felt it was also too spicy). I will not be making this one again.

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