Reviewed: Nov. 11, 2009

I followed the recipe exactly, using light tofu. It turned out pretty good, except next time I will try draining the tofu all day to make it less squishy. The oyster sauce really adds a nice flavor. Overall, this is a very healthy, tasty dish!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

Really great and filling in a light way. That said, I stuck to lite soy sauce in place of oyster sauce (kosher old me) and used a chicken consomme in place of the broth. I also used a bag of mixed frozen broccoli, carrots, water chestnut (best. crunch. ever), snap peas and I threw in shitake mushrooms. Served it over brown rice - it came together quickly and easily, my man liked it and I'm looking forward to leftovers.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Jun. 30, 2009

I thought this was a great recipe and my mom liked it too. My 13-year-old brother ate a little and made a face, but I guess that's not surprising given his age. I did make a few modifications: I used fresh rather than frozen carrots and broccoli and left out the cauliflower because my pan wasn't big enough for everything. I also substituted vegetable broth for chicken broth and soy sauce for oyster sauce as I am a vegetarian, and used safflower oil rather than olive because that was what I had on hand. Overall, I thought this was an excellent recipe.

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Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 27, 2009

such a tasty dish! i dried the tofu overnight so it was nice and firm. Instead of frozen, I used fresh 16 oz white mushrooms, 2 red bell peppers cut into strips then 1/2d and one bunch of green onions cute into chunks. I added a bit extra oyster sauce, and it turned out SOOO tasty! i served it over buckwheat udon noodles. healthy and tasty! my hubby even got the last of the sauce and whiped it with a piece of bread. will make again!

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weepingwillow

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Reviewed: May 4, 2009

I have never cooked with oyster sauce before and was a bit hesitant about it. I didn't have the vegetables called for in the recipe so I just used what I had in the house. I'm eating it right now and it's quite tasty, though next time I will try to get all the correct ingredients to really get a feel for it. Personally, I think more garlic would be great; the oyster sauce has a very pleasant, mild taste. I'm not disappointed.

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sis.e.bare

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 15, 2009

Simple and very good! Only thing I would change next time is use a tsp less oyster sauce or add more vegetables, since it was more salty than I like (but not too bad when paired with rice). I used fresh veggies instead of frozen.

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DREAMSYLVANIA

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 5, 2009

This was a pretty good recipe. Very simple but also pretty tasty. I always keep a pack of tofu in the fridge for those days when I don't the foresight or time to thaw out some meat, so this was great. I only used 3 cloves of garlic (I love garlic, but am not to fond of the taste of it when cooked in liquid), and baked the tofu a little first to firm it up. For the veggies, I used frozen asparagus with fresh zucchini and baby bella mushrooms. Came out really well. A good addition, which I didn't think of until afterward, would be some fresh ginger and some spicy peppers. Will have to try it next time.

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Cyn

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Reviewed: Jan. 3, 2009

Excellent. It's the oyster sauce that makes this, people!

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Kristy

Cooking Level: Intermediate

Home Town: San Clemente, California, USA

Living In: Los Feliz, California, USA

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Reviewed: Dec. 2, 2008

Very good. Next time, fry the tofu in oil first, then proceed with the recipe. Otherwise the tofu is slimy and mushy.

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Bard

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Reviewed: Nov. 25, 2008

Really good one! Easy and yummy. I'm a vegetarian so I substituted the Chicken Broth with Vegetable Broth and the Oyster Sauce with a Vegetarian version. It's called Vegetarian Stir Fry Sauce (Mushroom Flavored) No idea if it actually tastes like Oyster Sauce but the man in the shop said it was the closest and it was yummy nonetheless. My eyes are still a bit watery from cooking the garlic, I may do a clove or so less next time but the taste was really nice. I usually douse my stirfrys in sauce but this one seemed to have a more subtle taste that was just right. For my veg I used frozen carrots, brocolli, cauliflower and corn. Yum!

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SpiceLMF

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Reviewed: Nov. 16, 2008

This recipe was only ok. I don't know how people rated it so high. I used even more oyster sauce then what was in the recipe, and it still lacked flavor. I ended up adding some chili garlic sauce to add some kick to it. I was suprised, because I LOVE tofu. Too bad...

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WIFE2SP

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

This was really good. I used beef broth instead of chicken broth but it worked out really well.

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Silverglade

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Reviewed: Oct. 29, 2008

Excellent recipe! It has a ton of flavor and was quick and easy to make. My husband avoids tofu and LOVED this recipe. The nutrition values are also impressive!

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RHennigan

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

I give this 5 stars because what you get out of it for very little work is impressive. I followed the recipe except for using fresh (pre-bagged broccoli, carrot and snow peas), not frozen. I actually through them into the wok with the tofu (after 5 mins of tofu, garlic and oyster sauce saute) and put a lid on it instead of removing the sauted stuff. They steamed up nicely. We all used tangy hot sauce which was extra delicious.

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Sep. 22, 2008

This is one of my all-time favorites, and it has a special place in my heart as it was the recipe that introduced me to cooking tofu and helped led me onto the pescatarian track. I like to use fresh veggies as well, and omit the chicken broth. Asparagus and baby corn both work well.

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laurenehle

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Reviewed: Sep. 17, 2008

*hint for the tofu* this is so much better if you can get the tofu as dry as possible. Try pressing it between two plates. Put the tofu on one plate then put another plate on top of it w/something heavy like some books or a watermelon top of it, then just dump the extra water out. I do it for an hour or so because I like the texture of the tofu to be dry! Great recipe!!! (not usually a tofu lover either!)

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Liz

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Reviewed: Sep. 5, 2008

Went with 10 cloves. Could have gone higher. Oyster sauce is necessary for this dish. Don't omit! Broth was unnecessary due to the moisture from frozen veggies. Excellent meal!

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 23, 2008

very good. easy recipe. all four of my kids loved this. thanks!

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marydraper

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Reviewed: Aug. 15, 2008

Blah flavor, OK presentation, but overall boring dish. The only punch of flavor was garlic and salt - nice that it is fast and easy, but that's not enough to make it a good dish.

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POETKITTY

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Reviewed: Aug. 12, 2008

I'm really trying hard to eat healthy - but I hate starving myself. I can eat almost as much of this as I want!! I used a little less oyster sauce than recommended (had not used it before...it's potent!) and added about a teaspoon of red chili sauce. YUM! Ate it with out rice and was still satisfied.

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Alittlebit

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: Chicago, Illinois, USA

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Wicked Garlic Tofu Saute

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