Reviewed: Aug. 11, 2009

nice and light (but filling, great for a hot summer day!

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Reviewed: Jul. 21, 2009

I didn't follow the recipe exactly. Some suggestions though: for those who say that it is too bland, I think it would be nice to use sesame seed oil instead of vegetable oil... it has a really nice flavor. (I also added sesame seeds.) My tofu didn't seem to hold a whole lot of flavor (maybe it was undercooked), but the broccoli did, so you might want to use vegetable that will pick up more of the flavor. I enjoyed the fresh and healthy factor, but overall it wasn't overly impressive.

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Wanderlust

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Reviewed: Jul. 21, 2009

Very tasty! I used teriyaki sauce instead of soy, and we enjoyed it. Served over brown rice.

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cmmunchkin

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Reviewed: May 4, 2009

yummy sauce!

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Tanya

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Reviewed: Apr. 21, 2009

Not a repeat recipe for us. We love stir fry, this recipe was heavy on ginger and lacked other flavor. Just ok, and we're left disappointed that we used all of our fresh ingredients for this.

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uptnvegmom

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Reviewed: Mar. 22, 2009

I love tofu, but not this recipe. It was too bland and required a lot of hot sauce at the table just to taste like something. Maybe some cilantro would have helped? Doubling the garlic, ginger and pepper flakes?

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berelinde

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Reviewed: Jan. 8, 2009

This was really fresh, healthy and fantastic! It was a perfect dinner after hitting the gym. Fortunately, I had most of the ingredients except fresh ginger (I used ginger powder), bamboo shoots and baby corn (which I don't care for anyways). I put it all together in a wok and it came out beautifully. I also didn't have the crushed red pepper so I squeezed some sriracha over it towards the end. I will definitely make this again.

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Amorena

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Reviewed: Nov. 12, 2008

I tried following the recipe as best I could and the sauce didn't taste right. A little too overpowering and not what I wanted.

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zena

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Reviewed: Sep. 15, 2008

This is my go-to stir fry recipe. It works with any veggies (I usually throw in onions, broccoli, bell peppers, and snap peas.) To fry the veggies and tofu I use vegetable oil with a sprinkle a combo of sesame seed oil. I like to use extra firm tofu, and before I put it in the pan, I pat it dry with paper towels, then coat with cornstarch to get a subtle crunch. The sauce is the best part. Sooo easy, and yummy! I sometimes sprinkle ginger powder and red pepper flakes in while it's simmering for extra flavor.

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cemcc3

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Reviewed: Aug. 1, 2008

I didn't have rice wine vinegar and substituted regular white vinegar. The honey I used also seemed to have a particularly strong smell and sweetness. The dish came out a bit strong tasting. Maybe I'll try it again with different honey or use less?

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Feb. 7, 2008

This was my first time cooking with tofu and fresh ginger so I was happy that it came out edible. I baked the tofu on 350 for about 15 minutes. Don't be gentle with it when cutting as that's when it tends to crumble. Stir-fry is all about the sauce. I found this sauce to be sweet and somewhat tangy. I didn't follow the recipe to the T-spoon, but it was still good. I don't know if I could crave this stir-fry, though, because I'm not a huge fan of sweet entrees. There are a lot of vegetables so I had to double the sauce called for and it turned out perfect. Nothing wrong with extra sauce.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 2, 2008

Nice, simple and fast. I used my preferred vegetables (broccoli, carrots, mushrooms, snowpeas, baby corn) and served over rice.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Jan. 7, 2008

This dish was pretty good. I really liked the sauce. Next time I'll probably substitute some of the veggies with ones I prefer more, like broccoli and asparagus. It didn't really re-heat all that well.

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Carla

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Reviewed: Oct. 7, 2007

I doubled the ginger and garlic and cooked all the vegetables in a thai stock I bought from Wegmans to cut the fat. I grilled the tofu on the George Foreman and added that last, but ended up just using sesame oil and lite soy sauce to season everything because the sauce wasn't a good mix of flavors at all. I liked the veggie combination, but that could have just been a result of throwing a bunch of veggies in a pan and cooking them.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 2, 2007

The cooking time seems a little off...I don't like vegetables cooked until they are mushy, but carrots need to stir fry more than 2 minutes or they are really crunchy. Other than that, it's a good recipe and you can use whatever veggies you have on hand. Zucchini & yellow squash work well.

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Lisa

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2007

I thought this was just wonderful! like others, I baked the tofu first, and I used sesame oil. I did use different vegetables, only red and green bell peppers, carrots, and broccoli, and I doubled the sauce. Overall, I thought this was very flavorful, even though I forgot the crushed pepper! I didn't think it needed salt...soy sauce is very salty.

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Elaine

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

Very good, did need a little salt but that's no big deal. I would try it again w/chicken or beef. My boyfriend who had never had tofu before really liked it!

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HOLLYPNJ

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

Wonderful recipe! I tried this tonight and it turned out great! I did mess up on the sauce and put all the ingredients in at once, so it was a bit thin, but still tasted good. My culinary adviser (a.k.a. Mom) suggested using sherry instead of the vinegar. Will definately make again.

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 27, 2007

The sauce was great but I cut the tofu into strips instead of cubes so it could have a more fried texture to simulate a beef stir-fry. Very good recipe.

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Kasiunia

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Reviewed: Jul. 17, 2007

I really liked this recipie. Making it directly according to the recipie, I did think it needed a 'kick' so I added some spicy asian sauce, and it was perfect. I used pre-spiced tofu (half what the recipie calls for) and also added some shrimp. I didn't have bamboo shoots, but it didn't make a difference. I really liked this recipie and my husband, who refuses to eat tofu, even liked it and requested that I make it again!

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HLWERENS

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Vegetable and Tofu Stir-fry

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