Reviewer:

BusyMamaof3

Reviewed: Mar. 8, 2010

A tasty, easy, and healthy dish. I leave out the brown sugar to take out the sweetness of the sauce.

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Reviewer:

antoinette

Reviewed: Feb. 15, 2010

Such an quick & easy recipe, you can't NOT love this one! The only modification: low-sodium soy sauce. 1 tablespoon of regular soy sauce contains half the sodium you need in a day! Next time I would add green onions with that, and a bit of sweet peas for a little more green veggies. This is a true 30 minute dish. Oh and use brown rice, you'll hardly notice the difference.

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Reviewer:

kate

Cooking Level: Intermediate

Reviewed: Feb. 13, 2010

This recipe is one of my fav vegetarian dishes. I do my own variation of it, though. I add green bell pepper, 2 hot chilli peppers and 1 and 1/2 tsp of red pepper flakes. I also add a little extra brown sugar for sweettness. I cook my veggies a little longer because the recommended 5 minutes is long enough for them to be tender. This recipe is great served with basmati rice with Allspice sprinkled on top. Soooo good!!!!!!

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Reviewer:

JASSYjill

Reviewed: Jan. 22, 2010

This is a wonderful, restaurant quality recipe. The spices as stated were just perfect in my opinion but are adjustable to suit all tastes as the flavor is not dependent on heat alone. We will be making it again and again.

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Reviewer:

Hooper

Reviewed: Jan. 20, 2010

Yummy! I will definitely do this again! I had to substitute a little with what was on hand veggie wise but the sauce was by the recipe & fantastic! Oh yeah, I used veggie broth instead of water for the base.

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Reviewer:

liquidfaith

Cooking Level: Expert

Reviewed: Jan. 13, 2010

Great first-time tofu recipe. I consider myself a wuss when it comes to spicy dishes, so I cut back on the pepper flakes. Next time I'm going to use the full tsp. I'll also add honey next time like other raters suggested. Delicious served over brown rice. Definitely sharing this recipe with my vegetarian brother.

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Reviewer:

Betsy

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Reviewed: Jan. 9, 2010

Excellent meal. First time preparing a tofu dish and it was incredible. I change I made was using 1/2 of a red onion. Delicious!!

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Reviewer:

conzone

Cooking Level: Intermediate

Home Town: Oswego, New York, USA

Living In: Los Angeles, California, USA

Reviewed: Jan. 1, 2010

love my food a little spicy but this was just a little too spicy. i will cut the red peeper and the chile pepper in half next time. loved it anyway!

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Reviewer:

mare

Reviewed: Dec. 15, 2009

I accidentally forgot to put in the 1/3 cup of water, and it turned out great! Also, I only added 1/2 tsp of the red pepper flakes. I am glad i didn't add the full tsp, because it was plenty hot. I only had Jalapeno Chile Pepper on hand, and it seemed to work out excellent for me. I used 2 TBSP of Canola Oil instead of 3 TBSP of peanut oil. This recipe had plenty of flavor & heat, and I didn't miss meat at all. We'll be making this one again!

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