This is sure to please even tofu skeptics. It's very good, but not great. The cooking time is a little off. My tofu slices were about a 1/2 inch thick, and with a standard wok, it took at least 20 - 25 minutes to fry it all. The sauce took me about 20 minuts to make as well. I added chopped red pepper, which added additional crunch, color and sweetness. Since I didn't have chili paste, I used a tablespoon of sweet chili sauce. I also added 2 dried diced red chili peppers, since other reviewers said the sauce wasn't spicy enough, but it was too HOT, so next time I'll just use one. I used about double the corn starch, since I like the sauce thicker. In addition, I would definitely recommend doubling the sauce, because it is not enough to cover all of the tofu plus rice noodles. I would recommend not putting the tofu back into the wok. If you just place tofu slices on top of the rice noodles and spoon the sauce over the top, the tofu stays nice and crunchy. Finally, I served this with some fresh pineapple on the side, which really complemented the dish quite nicely.
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This is sure to please even tofu skeptics. It's very good, but not great. The cooking time...