Reviewed: Apr. 22, 2013

Alright. Subtle flavor. I thought it was too sweet. I would also add more garlic and some crushed red chili for some kick. Great with Ramen noodles!

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Reviewer:

DrKs

Reviewed: Feb. 9, 2013

My husband lets the tofu simmer in the sauce to make the tofu firmer & we put it over brown rice. We usually leave all the veggies out too. If anyone is a fan of szechuan tofu or sweet and sour tofu or anything sweet then you will like this!

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Reviewer:

sissa

Reviewed: Oct. 5, 2012

Overall a great recipe. First off, I took the advise of other reviewers and did not use 6 tbsp of oil. Also, for the tofu, here's my suggestion from my "hippy" days as a vegetarian :)Take your tofu and wrap it up in paper towels or cheese cloth and place a pan (or anything heavy) on top. This will push out all the water. Leave it for about 30 minutes or so...it will shrink some. Get your rice vinegar/soy sauce/honey/chili sauce mixture ready. Then Soak the tofu in your mixture for another 30 minutes. I recommend this to give the tofu even more flavor! I couldn't find bean sprouts at the store so I used sliced mushrooms instead; I also added some spinach for some extra leafy-ness. I also used a TON of soy sauce and a bit of teriyaki sauce when I was cooking the veggies. I can't eat a lot of pasta (gastric bypass) so I left out the lingune on my plate and had mine with just tofu and veggies (my partner had the linguine in his and he LOVED IT!)Very delicious....we will be making this again!

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Reviewer:

Amy MH

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Sep. 14, 2012

Great taste, so easy to put together! I agree, it doesn't need 6 Tbs of oil and while sauce was simmering, I added fresh ginger just because I love ginger and it's healthy. I just ate it without noodles. Next time I think I will just add more vegetables and have with a small amount of brown rice. Not much of a fan of noodles. Thanks for the recipe, it's one of my favorites!

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Reviewer:

janice

Reviewed: Aug. 19, 2012

The flavor was "almost right"...but way too much liquid still wouldn't cook away. Everything was "swimming" in the sauce. This recipe needs altering. I followed the directions step by step. I made no changes until the end because it was NOT presentable. Good luck if you want to try this recipe!

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Reviewer:

hollianne007

Reviewed: Jul. 29, 2012

Don't you just hate it when a reviewer takes a recipe and changes it and then reviews it anyway? Yeah, I did that. I steamed the tofu first. Tofu can carry bacteria just like meat. Who knows whether the people that helped package it used gloves? I just placed it in the top thing of my rice cooker while I steamed some brown rice for this. No honey. No noodles. Frozen stir fry veggies. I also thickened the sauce in the end with a tad bit of cornstarch in water. The sauce is YUMMY! :)

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Reviewer:

mrswingiswright

Reviewed: May 24, 2012

I just made this tonight and it was a hit. After reading the reviews, I used 4 tbs of vegetable oil instead of six and substituted peanut oil for sesame oil. The sauce was a bit thin, but I didn't mind that. Good recipe. Easy. (I'm a novice!!)

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Reviewer:

KadydaCook

Reviewed: Jan. 24, 2012

We liked it. I followed the advice of other reviewers and cut the oil down to 3 tbs. in the sauce (I used peanut oil); also added chunky peanut butter. I used leeks instead of green onions, and added large shitake mushrooms (because I had them). Very tasty!

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Reviewer:

Don Prorak

Reviewed: Jan. 24, 2012

This is a good recipe. For people who are complaining that it's too greasy, you can certainly use less oil and it shouldn't be a problem. Also, if you have a problem with the sauce not sticking or being too thin, you can add a little COLD water to a little bit of corn or potato starch in a separate small ball until dissolved and add that right before you turn off the heat to thicken the sauce. You can also add arrowroot directly into the sauce to thicken the sauce before you finish cooking/turning off the heat.

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