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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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Reviewer:

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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Reviewer:

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. 25, 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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

MBUTTLER

	Cooking Level: Intermediate Home Town: Melbourne, Victoria, Australia Living In: Singapore, Central Region, Singapore
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Reviewed: Mar. 3, 2006

I love making this recipe. I usually add red pepper flakes for extra spice and a little sweet and sour sauce to the mix as the oyster sauce can be over powering. I also usually add veggies such as sweet peppers or broccoli. Omit pork and use veg. stock for a vegitarian dish. Tastes great garnished with fresh corriander.

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Reviewer:

Emily

	Cooking Level: Expert Living In: Ottawa, Ontario, Canada
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