Reviewed: Jan. 29, 2012

This is the BEST fried tofu we've EVER made! Lots of flavor! Everyone loved it!

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Reviewer:

DoreenKey

Reviewed: Apr. 11, 2011

yummy!

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2 users found this review helpful

Reviewer:

jejk

Reviewed: Aug. 9, 2010

This is killer! I was able to brown the tofu by cooking it on high (after cooking garlic and onion on medium) and my end result looked just like the picture. I only used 1/4 cup soy sauce (rather than 1/3) and chinese red vinegar in place of the black. Used chopped vidalia onion instead of green, which i lacked. Am eating it now and liking it much! Note: Do not omit chinese-style vinegars, which impart a particularly delightful flavor!

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7 users found this review helpful

Reviewer:

ming

Cooking Level: Intermediate

Living In: Weeki Wachee, Florida, USA

Reviewed: Jun. 24, 2010

I followed the recipe exactly and with my experience with soy sauce, I used half Kikkoman and half dark soy sauce. The tofu still came out too salty. The taste of the sauce of great, but I would definitely use significantly less soy sauce next time.

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Reviewer:

Cooking Level: Beginning

Reviewed: Apr. 25, 2010

I was looking to make a Taiwanese dish and found this one. (I am Taiwanese myself). I made this for dinner and used the exact ingredients. Unfortunately, I felt that the dish was way too salty, major overload. I think the soy sauce should be cut in half of what's listed, and even then, I'm not sure I like the flavor that much, it's nothing special. I give it two stars for being edible.

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Reviewer:

cluv

Reviewed: Feb. 3, 2010

woah, too much soy sauce!! but i guess americans love the soy sauce...

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3 users found this review helpful

Reviewer:

ilovetofu

Reviewed: Feb. 3, 2010

I thought this was great - I made it exactly as described and it turned out very well!

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2 users found this review helpful

Reviewer:

Fat Italian

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Feb. 10, 2009

I used regular firm tofu since its what I had on hand. I also used just enough of the sauce to turn the tofu medium brown and that way is wasnt salty. This was really tasty, Ill make this again.

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6 users found this review helpful

Reviewer:

stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

Reviewed: Jan. 8, 2009

Followed the recipe exactly for great results. I used low sodium soy sauce and I found it somewhat salty but still tasted good. I fried the tofu for about 15 minutes before adding the garlic, because I wanted to tofu crispy without burning the garlic. The leftovers the next day actually tasted better, and the tofu was less salty and more mellow in taste. Next time I'll let it sit in the fridge for a day for the tofu to take on the marinade sauce. Thanks!

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5 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 30, 2008

My husband and I loved this recipe. It is really tasty I usually serve it with rice and a quick veggie stir fry. I found the black vinegar at a chinese grocery store and, although I thought it was a little expensive to buy just for 1 dish, I find myself adding a splash here and there to lots of other asian dishes. Well worth the money for the depth of flavour it adds.

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6 users found this review helpful