Orange-Ginger Tofu Triangles Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Jun. 29, 2005
I love this recipe and make it about once a week. The tips I have for this recipe: 1) A standard 14oz carton of tofu fits into an 8"x8" pan if the tofu is cut into 3 thin slices instead of 4. I also cut each of the 3 slices into 8 triangles. 2) The sauce is enough to cover two things of 14oz tofu. Either use twice as much tofu or make this sauce all at once and use half of it (and the rest later) or use the "customize this recipe" feature at the bottom of the main page to change it to 2 servings from 4. 3) Start 2/3 to 1 dry cup of brown rice when the tofu is draining and then make the sauce then bake this and it will all end at the same time. 4) Brocolli. This is soooo good with brocolli.
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Reviewed: Jun. 18, 2005
Very tasty! Recommend lots of veggies with this one!
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Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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Reviewed: Apr. 17, 2005
I wasn't overly impressed with this. I froze the tofu before-hand too. I DID forget the ginger (husband doesn't like ginger), maybe that is the magic ingredient that made everyone else rate it higher?
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Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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Reviewed: Nov. 22, 2004
Yum. This reminds me of a dish that I had in a little cafe on the north shore of Kauai. I would recommend freezing and thawing the tofu first to give it a chewier texture. I also added a few handfuls of fresh broccoli for the last ten minutes of cooking and covered the dish. That was really tasty, and the brocolli came out perfectly tender-crisp. The sauce is excellent, and tastes even better the next day. Thanks for the recipe.
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Reviewed: Oct. 6, 2004
I thought this dish was pretty good. The sauce was a little overpowering. I don't really know what you would do differently though.
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Reviewed: Oct. 1, 2004
This was delicious....I didn't pour off any of the marinade before baking, and then when it was done I spooned the extra over steamed broccoli and served it with jasmine rice! It was fabulous!
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Reviewed: Sep. 21, 2004
This is absolutely fabulous! I opted to not put in the canola oil and just used seasame and the flavor, w/all the mix of the various herbs was amazing.
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