My tofu was previously frozen, and I'm not sure if it was the 'silken' kind but it was somewhat gritty and never melded into the sauce. Also, I was skeptical of the 2 cups of stock so I only used about a cup (water + beef bouillon cube instead for more flavour) and omitted the jar of roasted red peppers as that seemed like it wouldn't add too much besides a vinegar-y taste. I love onions so I used a whole one, used okra and spinach instead of the asparagus, about four large mushrooms sliced, 4 large cloves of garlic minced and heaping teaspoon of minced fresh hot pepper. Didn't use the hot chile paste. Low sodium canned diced tomatoes. For seasoning and taste I used pepper, seasoned salt, generous dash of cinnamon, 2 bay leaves, onion & garlic powder and two packets of sweetener to cut the acidity of the tomato. I added 2 tablespoons of cornstarch with a bit of water to thicken, and added about 1/4 cup of Parmesan directly into the sauce. Also sour cream to fix the creaminess. I had a small container of bbq sauce in fridge and tossed that in too, as I remember someone I know adding ketchup to their sauce... Strange, I know, but it does a little 'something'. Overall with changes it was good, so I would imagine so-so without any. I'm not sure if it'll be a repeat unless I happen to have leftover tofu (doesn't mean this isn't tasty!).
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My tofu was previously frozen, and I'm not sure if it was the 'silken' kind but it was...