Reviewed: May 11, 2012

I used almond butter thinking I would enjoy this recipe change. I felt the sauce was too thick and over powering. I would try to fry the tofu first, before other veggies, and substitute molasses with honey or brown sugar, as other reviewers suggested. I might try this recipe one more time with changes.

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Reviewer:

Eila

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: May 8, 2012

This has become a staple in our house. Like others, we like the tofu better if pan-fried first -- we let it fry while chopping up the veggies. The recipe is very flexible for any veggies you want -- my preference is broccoli, onion, bamboo shoots and mushrooms. I also add some spicy chili paste to the sauce, which adds a bit more texture than just cayenne. Super yummy!

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Reviewer:

COOLSHOES

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Francisco, California, USA

Reviewed: Mar. 30, 2012

Very tasty stir fry with a sauce/flavoring that is unlike most Asian dishes I have eaten. I made two modifications in the I omitted the vinegar and added a good douse of Sriracha sauce to the peanut butter sauce. It has a very interesting sweet, yet spicy taste to it that I and my husband liked. Next time, we will probably cut the tofu into small pieces so that there are more tough/browned edges and less soft/squishy insides. Overall, a very good recipe asides from the vinegar, but probably one that caters to a particular taste in food.

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Reviewer:

jkmayer

Reviewed: Mar. 15, 2012

I'm the only one who liked this..l perhaps less peanut butter??

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Reviewer:

Dossie

Reviewed: Mar. 12, 2012

Made as written (with the exception of adding extra veggies & crisp frying the tofu) and wasn't entirely impressed. My sauce was runny and not very flavorful. I think the brand of peanut butter you use changes how much water you need.I use natural (with the oil drained off). I had to add double the peanut butter , vinegar, & soy. I highly suggest only using 2 Tbls H20 to start & thinning as needed. But with a thicker sauce, some cilantro, and chili sauce it's really good.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Mar. 10, 2012

My husband and I were not a fan! Even though we love tofu, this sauce was too thick and overpowering. Won't be making this one again.

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Reviewer:

Chris

Reviewed: Feb. 29, 2012

I have loved this website for years and have never written a review until now. This recipe was just that good. I highly recommend doing what other reviewers said and frying up the tofu separately, it will just fall apart if you cook it with the veggies. I followed the recipe pretty much exactly as far as measurements, but I did use honey instead of molasses, red pepper flakes instead of cayenne and I added an extra tblspn of Sesame Oil with the Peanut Oil because I love the flavor. For the peanut butter, I HIGHLY recommend All Natural Chunky. It was still sweet enough and the peanuts in it were a nice touch. Oh and I also added green onions at the end and fresh squeezed lime gave it a nice touch as did fresh chopped garlic to the veggies, but I do that with every dish :) Enjoy!

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Reviewer:

salata41

Reviewed: Feb. 27, 2012

This is a great recipe. Easy to make. I recommend using natural peanut butter - easy to work with and better for you. Great stuff!

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Reviewer:

Zudok

Reviewed: Feb. 14, 2012

We love peanut sauces and we love all the ingredients, but it was so peanut buttery that we couldn't even stomach it. If we were to try again, we would use far less peanut butter, more soy sauce, and perhaps some vegetable stock.

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