The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 1, 2009
Followed the recipe, and this was good, but a little sticky. I would use this recipe again, but I would need to think of a way to thin out the sauce a little bit more.
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Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 17, 2009
Yummy! I double the sauces and added onions and thai hot sauce instead of cayenne - at first. It wasn't spicy enough for my taste so I went ahead and added the cayenne. A remarkably simple but DELICIOUS meal! Very filling too! Highly recommended!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 15, 2009
This was really great! I will make again and again. It is fairly easy and even my toddler loves it!
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Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 12, 2009
Absolutely delicious! I followed the advice and fried the tofu beforehand in garlic and ginger and added water chestnuts to the vegetables. Will cook again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 5, 2009
OK. I much prefer tofu prepared according to 'Sweet, Sticky and Spicy Chicken' from this site.
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Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: May 1, 2009
I love cooking, and I usually love peanut sauces for stir frys, but this was just bad. It tasted like vegetables and tofu swimming in peanut butter. I even reduced the peanut butter to about 1/3 cup and tried adding more soy sauce and vinegar to fix it, but it just tasted like peanut butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 15, 2009
I really enjoyed this a lot. I plan to make it again! My husband thought it was just okay. We both like tofu and vegetarian meals on a regular basis. I tried to follow the recipe as closely as possible...I did use portobello mushrooms and natural crunchy peanut butter. I like my tofu browned and so I sauteed it by itself in the peanut oil for about 5 minutes and then added the veggies for about 4 minutes. Once I added the PB mixture, it only took 1 minute to finish. I served it with mango on the side. We tried sprinkling it with rice crispies, ritz crackers, and no topping...I like it each way. Thanks for this recipe! ********************************** If you have PICKY KIDS like mine (4 yrs and 16 mos), I'm happy to report that I scooped out some tofu from the finished dish and rolled it in rice crispy cereal and that's what I served to them. They refused to touch it at first, until I required my son to eat 2 bites before he could have something else. I suggested he pretend he really liked it...to my surprise he was a great actor. He ate his two bites with great "enthusiasm" and then my 16 month old girl proceeded to try hers and said "nummy" and ate 6 tofu/rc cubes. I was so proud.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 15, 2009
This is my favorite new recipe! Also really easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 13, 2009
I just made this and it was very easy and so good! I cooked the tofu in garlic and powdered ginger (that is all I had) and that really added to the flavor. I also added tablespoon of duck sauce to the peanut butter sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 13, 2009
I loved it! great munchies. Used honey instead of molasses, added some green onions and baby korn. Used sesame oil- yum!!!
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Cooking Level: Expert

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 13, 2009
Yummy and quick, perfect for a week night! The sauce seemed to lack a little zing so I used more soy sauce and vinegar. Prior pan-frying the tofu is a must!
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Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 10, 2009
This was FANTASTIC! I didn't have molasses so I added brown sugar and also some oyster sauce...just cos I like it. I also added chili flakes and topped off with some sprinkled toasted sesame seed. YUMMMMMMY!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 8, 2009
I followed the advice of the previous reviewer because that was mostly what I had on hand. I used natural cashew butter instead of peanut butter because that's all I had. It made for a very mild tasting sauce. Because I didn't have rice vinegar, I used 2 Tbsp apple cider vinegar and 2 Tbsp Mirin. I then added 4 Tbsp soy sauce, about 1 Tbsp lemon juice, pepper, cayenne pepper, some olive oil and a half a cup of water. I sauteed garlic and ground ginger and then added a bag of pre-chopped stir-fry veggies (broccoli, carrots, snow peas, and bok choy) and sauteed those. I then added pre-marinated seitan. When the veggies and seitan were tender, I poured the sauce over and heated. I cooked some brown rice and served the sauce and veggies over the rice. I'm a vegan, but my meat-eating husband really enjoyed this recipe, too. I will make this again for sure!
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Cooking Level: Intermediate

Living In: Reeders, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 6, 2009
Dangerously addictive. I kept eating even though I was full because it was that yummy! Here are my modifications (thanks reviewers!): pan fried tofu with minced garlic and ground ginger before adding red pepper, snap peas, water chestnut and broccoli. For the sauce, I used 2 heap table spoon of natural peanut butter, 2 tablespoon rice vinegar, 2 tablespoon soy sauce, dash of salt, pepper, cayenne pepper, lemon juice, sesame oil, and 1/2 cup water. As soon as I poured the sauce over the veggies, I turned off the heat. Served over brown/wild rice.
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Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 21, 2009
Great! Frying the tofu separately in some soy sauce, garlic, and ginger is delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 29, 2009
My husband and I LOVED this... and my husband is definitely not a tofu person. I added a some onions to the recipe and used half natural peanut butter/ half skippy- and it tasted great!(we also sprinkled some peanuts on top for a little crunch)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 20, 2009
Great sauce for the stir fry! We froze, thawed, pressed, crumbled and marinated the tofu in some garlic and vegi broth before tossing the recipie together. It needed a little more spice, and I ended up adding Siracha chili sauce to my taste. We will eat this often.
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Tualatin, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 20, 2009
so quick and easy, it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 15, 2009
Love this recipe! My husband hates tofu, but actually loves it when I make it like this! He even did the 'old school down on one knee arm pump "YES!"' when I told him we were having it for dinner tonight.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 1, 2009
This is a good recipe, but the sauce came out a little thick and gummy for my liking. Next time, I'll keep the sauce separate and pour it over the tofu and veggies right before serving, or just heat it in the skillet for a minute. I kept the veggies separately steamed, so the sauce is way too much for just tofu. But otherwise, very tasty!
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