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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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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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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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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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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sarymary

Cooking Level: Beginning

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Reviewed: Feb. 10, 2008

I did not care for this. The tofu didn't fry up like I had hoped nor did it brown at all. The sauce was too salty ( despite my using light soy sauce) and I would not make this again.

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Meredith Mandel

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Jan. 24, 2008

This reminds me of what my mom used to make me when I was younger (only better, sorry mom!) Reduce the soy sauce a tad just to cut down on the saltiness. You can also use firm tofu..just be sure to drain it ahead of time.

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Nov. 30, 2007

It wasn't bad, but it was too salty for me. Next time, I'd decrease the soy sauce and increase the sugar.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: Nov. 3, 2007

This dish was really delicious. Will serve again. As suggested, I did brown my tofu first. I also used the liquid ingredients to make fried rice.

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MD

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Reviewed: Jul. 5, 2007

this was pretty good. however, i would recommend cooking the tofu first, and then adding the onion - it gets burned by the time the tofu is done.

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Anna S.

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 21, 2007

It was ok, I added garlic chili sauce which made it better to my liking.

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sjtaylor444

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Reviewed: Apr. 20, 2007

I've tried to cook tofu so many ways, but can never get restaurant quality tasting tofu dishes. THIS dish is the BEST I've ever had!!! I couldn't find the Chinese black vinegar, but found black bean sauce as others had suggested which was excellent with this dish. I also had trouble getting the tofu to 'brown' even after cooking it for over 20 minutes. I finally gave up and left it soft and white, but it was still delicious. THANKS SO MUCH!!! Will make this often!

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DakotaSMS

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2007

I really love this recipe. Especially great on top of white rice. I originally sent in a 5 star review on this recipe, using Balsamic Vinegar since I couldn't find Chinese Black Vinegar. Now, thanks to my bestfriend, who sent me a bottle of Chinese Black Vinegar over the holidays, I find that the Chinese Black Vinegar made a great diffence in appearance and in taste. I would make this recipe again and again using the Chinese Black Vinegar.

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LadyWilCook

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Reviewed: Apr. 9, 2007

From the first time cooking it, it's always been a hit. And to date, I've cooked it just about twice a month! Thank you!

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 9, 2007

I'm not really experienced at cooking or at buying ingredients so I never ended up finding sesame oil or chinese black vinegar. What I did find is black bean sauce so I added that in. It took alot longer than 10 minutes for my tofu to brown, I was starting to get worried. But eventually it did, anyway the end result seemed way too salty. I don't know if its my beginner skills and me taking 'seasoning' too far or because I used 1/3 of dark soy sauce instead of normal stuff. Anyway (this may sound a little strange) when I lick the sauce it's nice, but then when I chew and shallow the tofu, it really is too salty for me. I think I shall make some rice tomorrow and hopefully the sauce will immerse into that and become weaker (less salty). Otherwise, the green onions and garlic smelt so yummy! Also the tofu when it started browning looked really yum too. I think my results was probably influenced more on my tastebuds and skills than the recipe. I may try this again in the future with a few adjustments (e.g. less salt and less soy sauce)

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Sarena

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

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Reviewed: Jan. 24, 2007

Delicious with the addition of black bean sauce!!! My husband likes to add chinese hot sauce to his.

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Lor

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Jan. 11, 2007

i dont know whay but my tofu caouldnt be as black as the picture. the sauce is very thin and the sauce isnt really get nito the tofu, im not sure if i wanna do it again with the tofu. but teh sauce is very fragrant i think i'll do it again but i'll replace tofu with noodle :) thnks!

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facobasten1984

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Reviewed: Jul. 10, 2006

My husband and I LOVED this recipe!!! This is some of the best tofu that I have ever had!!! I wouldn't change a thing about this recipe. We will be making this a lot!!

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