recipe reviews for:

Wicked Garlic Tofu Saute

“Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain.”

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Reviewed: Mar. 22, 2012

I'm surprised that more comments are not made about the 6 cloves of garlic. If I make this again I will use half that much! I love garlic, but that was all I could taste in this dish! The only change I made was using fresh veggies instead of frozen.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Jan. 6, 2012

Even if you don't like tofu (I just learned that I don't, lol) this is a really good recipe to use as a stir-fry. I was nervous, but I made it mostly as written (added fresh carrots and mushrooms, subbed in vegetable broth and "oyster-flavored" sauce) and it impressed me greatly. Will make again.

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Reviewer:

JD36

Reviewed: Nov. 25, 2011

This was my first attempt at cooking with tofu, and let me tell you....it was good! I was really surprised how tasty it came out considering I'm not a fan of tofu! My husband liked it (and he is strictly carnivorous!)and even my picky 1 1/2 yr old & 5 yr old liked it! Felt good seeing then easy healthy, and enjoying it!

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Foodiemom

Reviewed: Nov. 1, 2011

Added some water chestnuts, bean sprouts, noodles and served this over brown rice with the tiniest bit of teriyaki sauce over top. My husband didn't even care that it was tofu! he loved it! Very healthy. =)

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Reviewer:

Ashley Moran

Cooking Level: Expert

Reviewed: Sep. 14, 2011

Very easy. Next time, I think I will add some onion with the tofu. I also want a kick of flavor so I might add chili or chili sauce.

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Reviewer:

bjboyer

Reviewed: Sep. 4, 2011

Nice! My family loves garlic so this went over well. I used a tablespoon of arrowroot powder to thicken the sauce. Very good.

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UALMEIDA

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Encinitas, California, USA

Reviewed: Aug. 16, 2011

I used a prewashed bag of baby carrots, broccoli and cauliflower florets and roasted w/ olive oil at 375 degrees for 30 min. I used soy instead of oyster sauce. This is one of the best things I've made in a while.

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ATRIOLA

Reviewed: Jul. 31, 2011

Great recipe! I pressed the tofu before stir-frying I used fresh veggies and steamed them a little before adding them to the stir-fry, so I did not use any chicken broth to cook them. I served this with brown rice. I will definitely make it again.

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hhmcadams

Reviewed: Jun. 12, 2011

Amazing, def use firm tofu and use paper towels to dry it out before you cook. Oyster sauce only has 15 cals per tablesppon- healthiest meal ever!

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Dr.Kathryn

Reviewed: Jun. 4, 2011

Substituted fish sauce for oyster sauce, and cut garlic in half (big mistake, by the way!). Great way to use up frozen vegetables, and quick to whip up. I added a bit of sriracha chili sauce to give it some heat, but I still felt like it was missing something.

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