Thai Stuffed Tofu Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 1, 2014
Not sure what happened, but the filling was quite bitter... It smells really good, but was so bitter, I couldn't really eat it. I had to put some sugar in it to mellow it out...
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Photo by merlion

Cooking Level: Beginning

Photo by mel.melo
Reviewed: Sep. 28, 2013
Very good but time consuming. If you cook the tofu squares then wait for them to cool before cutting into triangles and stuffing the process goes a little quicker. Great flavors. I will prob make again.
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Photo by Nashville Nosher
Reviewed: Apr. 8, 2013
I agree that scooping out the tofu was a bit time-consuming, but I think the end result was totally worth it! I used fresh portabello mushrooms and skipped the zucchini because I didn't have any. I did add some carrots and some green and orange bell pepper - absolutely lovely! On another note, I had some filling left over so I used it in some leftover eggroll wrappers I had to make some spur-of-the-moment egg rolls. Absolutely amazing! The fact that I got two dishes out of this makes me positively certain I'll make it again. YUM!
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Photo by Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA
Living In: Nashville, Tennessee, USA
Reviewed: Mar. 21, 2013
Husband and I both loved it! The recipe was fun to make and tasted delicious, though I had to modify it a little based on what I had/didn't have on hand. Didn't have mushrooms, added shredded carrots, increased all the spicy stuff x a lot, and had to whip up my own hoisin sauce. Browned it nice & crispy, great combination of textures and tastes! Had filling left over, mixed it with the tofu from hollowing the sections and just scrambled it to eat for breakfast tomorrow. Yum.
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Reviewed: Mar. 10, 2013
So far this has been a disaster and I am so bummed. The tofu never browned?!?! And it is sticking to the pan and almost completely fallen apart. I don't understand this recipe AT ALL. No to mention we are about an hour and a half into making it.
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Reviewed: Dec. 8, 2012
AMAZING!!! This was such a great recipe. My husband usually just tolerates it when I make tofu, but he really liked this one and said he wouldn't mind eating it again. Coming from him, that is saying something. :)
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Photo by Mo Vilhei
Reviewed: Jul. 3, 2012
Delicious! I love tofu! It was very fun to make this and very unique, but the scooping out part was time consuming. I made a couple of adjustments but nothing major like using button mushrooms instead of shiitake (not a fan) and didn't want to get cabbage just for a small amount, so I shredded carrots. The carrots gave it some color to the filling. Only advice to give is to make sure to pack the fillings, otherwise, it will fall apart while frying. I liked dipping it with sweet chili sauce (Mae Ploy).Thank you, Kaleas, for your creative recipe!
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Photo by Mo Vilhei

Cooking Level: Intermediate



 
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