recipe reviews for:

Tofu Peanut Stir-Fry

“This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!”

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Reviewed: Oct. 1, 2008

I made this tonight. It was a hit and it tasted oh so good! I didn't change the recipe at all but I did add some mushrooms, because I had them. Excellent dish--I will be making this again!

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Reviewer:

Tara

Cooking Level: Intermediate

Reviewed: Sep. 22, 2008

Using flower instead of cornstarch helped a lot! And only 1/2 the amount of oil was needed.

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Reviewer:

irisx88x

Cooking Level: Beginning

Home Town: Barrington, Illinois, USA

Living In: Rock Island, Illinois, USA

Reviewed: Aug. 1, 2008

I followed the recipe exactly (other than using fresh veggies vs. the frozen ones) and it even came out looking just like the picture. However, it tasted like cornstarch. My understanding is that tofu absorbs the flavors around it, but in this recipe, the only flavor around the tofu as it cooks is cornstarch. Obviously plenty of other people like this recipe, but I won't me making it again.

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CLAIRE3

Reviewed: Jul. 18, 2008

I LOVE this recipe! I used flour because I didn't have cornstarch on hand but the tofu still turned out great. I also used jasmine rice and the whole bottle of peanut sauce. After cooking the tofu and adding the sauce I mixed the veggies, peanuts, and more peanut sauce into the wok before serving over rice. I will be making this on a regular basis!

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Reviewer:

Aimsey

Reviewed: Jun. 17, 2008

Very good, and very flexible! I used chicken instead of tofu, and I didn't batter them. Used fresh vegetables instead of frozen, and marinated both chicken and vegetables separately in some of the peanut sauce before cooking to infuse the flavor a bit. Served over rice noodles, though I think in hindsight I would have liked it better with rice.

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Reviewer:

MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Jun. 15, 2008

This is an incredible dish! I used baked seasoned tofu with it and it was scrumptious.

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Reviewer:

crystal

Reviewed: Jun. 14, 2008

With food prices soaring we decided to try eating more tofu. This was the first recipe I tried and it has become my husband's NEW FAVORITE. My kids didn't like it, hence only four stars. I used fresh veggies instead of frozen. the more colorful the veggies the more devine it looks too!! YUM

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Reviewer:

thouse

Reviewed: May 23, 2008

I thought this recipe was great. I used the peanut sauce from this site and fresh veg as others had suggested. My husband liked everything except the tofu. Next time I'll use chicken and save the tofu for when I make it just for myself.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

Reviewed: May 14, 2008

YUMMMMY!! So good! I used brown rice and I omitted the ginger. Great and easy recipe! Will for sure make again!

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Reviewer:

Jessie

Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

Reviewed: May 5, 2008

It came out a bit bland the first time but I made it with more seasoning the next time and it came out absolutely delicious! The only person in my home who didn't like it is my sis & that's only because she believes peanut butter should only go on bread with jam *rolls eyes* go figure :P

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