Reviewed: Jul. 10, 2006

My husband and I LOVED this recipe!!! This is some of the best tofu that I have ever had!!! I wouldn't change a thing about this recipe. We will be making this a lot!!

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20 users found this review helpful

Reviewer:

gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 11, 2007

i dont know whay but my tofu caouldnt be as black as the picture. the sauce is very thin and the sauce isnt really get nito the tofu, im not sure if i wanna do it again with the tofu. but teh sauce is very fragrant i think i'll do it again but i'll replace tofu with noodle :) thnks!

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5 users found this review helpful

Reviewer:

facobasten1984

Reviewed: Jan. 24, 2007

Delicious with the addition of black bean sauce!!! My husband likes to add chinese hot sauce to his.

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9 users found this review helpful

Reviewer:

Lor

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Mar. 9, 2007

I'm not really experienced at cooking or at buying ingredients so I never ended up finding sesame oil or chinese black vinegar. What I did find is black bean sauce so I added that in. It took alot longer than 10 minutes for my tofu to brown, I was starting to get worried. But eventually it did, anyway the end result seemed way too salty. I don't know if its my beginner skills and me taking 'seasoning' too far or because I used 1/3 of dark soy sauce instead of normal stuff. Anyway (this may sound a little strange) when I lick the sauce it's nice, but then when I chew and shallow the tofu, it really is too salty for me. I think I shall make some rice tomorrow and hopefully the sauce will immerse into that and become weaker (less salty). Otherwise, the green onions and garlic smelt so yummy! Also the tofu when it started browning looked really yum too. I think my results was probably influenced more on my tastebuds and skills than the recipe. I may try this again in the future with a few adjustments (e.g. less salt and less soy sauce)

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10 users found this review helpful

Reviewer:

Sarena

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: Apr. 9, 2007

From the first time cooking it, it's always been a hit. And to date, I've cooked it just about twice a month! Thank you!

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1 user found this review helpful

Reviewer:

Vicci

Cooking Level: Expert

Living In: Tinton Falls, New Jersey, USA

Reviewed: Apr. 16, 2007

I really love this recipe. Especially great on top of white rice. I originally sent in a 5 star review on this recipe, using Balsamic Vinegar since I couldn't find Chinese Black Vinegar. Now, thanks to my bestfriend, who sent me a bottle of Chinese Black Vinegar over the holidays, I find that the Chinese Black Vinegar made a great diffence in appearance and in taste. I would make this recipe again and again using the Chinese Black Vinegar.

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8 users found this review helpful

Reviewer:

LadyWilCook

Reviewed: Apr. 20, 2007

I've tried to cook tofu so many ways, but can never get restaurant quality tasting tofu dishes. THIS dish is the BEST I've ever had!!! I couldn't find the Chinese black vinegar, but found black bean sauce as others had suggested which was excellent with this dish. I also had trouble getting the tofu to 'brown' even after cooking it for over 20 minutes. I finally gave up and left it soft and white, but it was still delicious. THANKS SO MUCH!!! Will make this often!

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1 user found this review helpful