Reviewed: Apr. 3, 2012

My husband does not like tofu but he liked this prepared without the 1/3 cup canola oil, all the marinade, broccoli added the last 10 minutes over brown rice. My daughter did too, still waiting on my son's opinion.

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Reviewer:

Amygodden

Reviewed: Mar. 16, 2012

Great tasting marinade!!!

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Reviewer:

sjsorensen

Reviewed: Dec. 30, 2011

Very flavorful! Would like to find a way to increase the orange flavor though.

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Reviewer:

Shell C.

Cooking Level: Intermediate

Living In: Nampa, Idaho, USA

Reviewed: Dec. 11, 2011

When ever I make this recipe I get the greatest reviews.

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Reviewer:

Susan Stein

Reviewed: Oct. 23, 2011

tofu can be bland sometimes and this really kicked things up a bit, I served it on rice with veggies and made it into a healthy asian inspired dinner

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Reviewer:

StephenMillet

Reviewed: Oct. 4, 2011

The flavor of the marinade was great, but it was too oily. I will definitely cut back on the oil next time. I would also recommend marinating it overnight and baking the tofu without having liquid in the pan. It will come out firmer, which I think is better for tofu. Baking as stated in the recipe, the tofu came out too soft for my liking. I thickened the remaining marinade with cornstarch for a nice sauce to serve at the table.

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Reviewer:

ROCKETMOMKD

Cooking Level: Expert

Living In: Exton, Pennsylvania, USA

Reviewed: Apr. 14, 2011

So delicious...even my husband who is usually indifferent to tofu raved about this dish. This will be a family favorite from now on. Thanks for posting!

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Reviewer:

kermitfrog70

Cooking Level: Expert

Home Town: New Bern, North Carolina, USA

Living In: Ridgecrest, California, USA

Reviewed: Mar. 20, 2011

Excellent recipe for the kids! I make a dipping sauce and it is a fun finger food!

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Reviewer:

rockymtgirl

Cooking Level: Intermediate

Home Town: Glenwood Springs, Colorado, USA

Living In: Greenwood, South Carolina, USA

Reviewed: Mar. 8, 2011

These were pretty good - I wish I had used reduced sodium soy sauce, because the end result was pretty salty. But I think that's just because I'm used to cutting back on the soy. I marinated overnight, but instead of cooking the triangles in a puddle of marinade, I spooned a couple teaspoons over each piece. I wasn't a huge fan of this on its own, but I diced up leftovers and added to Thai Inspired Confetti Salad and the tofu went really well with it! So I'll make this again, but pribably to cut up and add to other dishes.

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