Reviewed: Aug. 16, 2009

Very good and simple. I added red pepper flakes for more spice and Konyaku noodles . Very similar to Mabodufu!

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Reviewed: Jul. 2, 2009

This was the first time I attempted to make a tofu dish, and the entire family really enjoyed it. The only changes I made to the recipe as written was to double the sauce, and increase both the chopped green onions and the cashews to 1/2 cup, which I stirred directly into the sauce before serving. We will definitely be making this again!

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DENISEO22

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Reviewed: Jan. 9, 2009

Very good sauce for stir fry. I skipped the pork, added broccoli, doubled the sauce as others recommended. Next time I would reduce soy sauce as it could use a little less salt. Thanks! update: I have used this sauce a number of times, doubling all ingredients but the soy sauce. I also used shrimp instead of the pork, which came out wonderfully.

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broths

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

This was a good recipe. The combination of the pork and ginger made the tofu dish more flavorful. I did add chopped white onions (stir-fried with the garlic and ginger) and spinach at the end for more nutrition, and it was delicious. My husband loved it also, so we'll definitely make it again.

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TKN22

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Reviewed: Sep. 30, 2008

This is a good recipe for tofu... the pork makes the tofu taste less bland and the sauce is very good. I added some broccoli as vegetables and I doubled the sauce.

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

Did not add cashews

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Angela

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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Reviewed: Sep. 10, 2008

I made this for my 1 year old cause she likes tofu and we don't, so I left out anything spicy and the nuts of course. I added green beans and peas so she would get her veggies. When it was done, I tasted it and YUM! I might actually like tofu now! I would love to try this with everything exactly as the recipe reads.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Sep. 3, 2008

I have absolutely hated tofu in the past, but this recipe has changed my mind. I agree that there is something missing taste-wise (not sure what though) but this dish has a great combination of flavors and textures. I served it over Vietnamese flat rice noodles. Really good. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

Excellent!I would however, fry the tofu whole before slicing it. Much easier than turning over the tofu slices.

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min21

Cooking Level: Beginning

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Reviewed: Aug. 3, 2008

To make this go a little further, I used one pork tenderloin, cut into strips. The amount of sauce and seasoning is still plenty. Also, try serving this over some pan-fried noodles. It's excellent: Boil some Asian egg noodles to just tender. Then toss with oil, salt and black pepper and saute in a separate wok or skillet, adding a tiny bit of soy sauce if desired.

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CJ in Texas

Home Town: Lubbock, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Jul. 30, 2008

Wonderful! I didn't have any oyster sauce, so I substituted 2 tsp fish sauce. I also added 1 chopped white onion, 1/2 lb fresh snow peas and used 3/4 lb ground pork in place of the chops. Thanks for a great recipe that I'll make over and over!

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lavender

Cooking Level: Expert

Home Town: Gardena, California, USA

Living In: Vienna, Virginia, USA

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Reviewed: Apr. 9, 2008

Very good, the cashews are a nice touch. After cooking the pork, I removed it from the pan, sweated down some kale, then the garlic & ginger. Also doubled the sauce and then served over brown rice. A big hit with the kids.

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John

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Reviewed: Dec. 22, 2007

I made a vegetarian version of this using red, green bell peppers, green beans. It was excellent. I will make it again for sure.

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cook123

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 21, 2007

I liked this recipe very much. It is easy to make and pretty tasty. I would not cut the chili sauce or soy sauce and would probably increase the ginger because I thought it could use a bit more flavor. I'd also let the tofu soak in the broth mixture before cooking it. I will definately make again - perhaps adding mushrooms and shredded carrots to the pot next time.

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JOLIJO

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Reviewed: Jan. 3, 2007

Yummy! I halved the chili garlic sauce. I also found the sauce a bit salty so I will tweak the soy sauce next time.

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maplebook

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Reviewed: Dec. 25, 2006

I loved this recipe. My husband made it and it's now my favorite dish! It was a perfect blend of ginger and spices. Awesome!

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Casey

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Reviewed: Dec. 15, 2006

I love tofu and thought this had a very pleasant flavor. However there wasn't enough sauce for the rice and "something" was missing. I won't be making this again. Thanks, anyway!

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Oct. 15, 2006

This is such a great recipe! I made the vegetarian version of this (no pork, no oyster sauce, and veggie stock instead of chicken broth) and it was quick, simple, and delicious. I will be making it again, and probably for other people as well. Thanks motherof5...

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Liv

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Reviewed: Jul. 30, 2006

Very tasty dish. Tofu stayed firm. Made this recipe as is. Thank you for posting.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: May 15, 2006

I only used 1 tbsp of soy sauce as I thought it would be too salty, and added a bunch of chopped, lightly steamed green beans in with the tofu. We really enjoyed it and it was very quick to prepare after work.

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