Tofu-Veggie Stir Fry and Gravy Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 7, 2013
I like it. It did taste like a tofu soup. It is an interesting take on the classic asian stir-fry because the taste of it is very different from what you would expect. It's pretty fast to make though so that means it's a keeper in my book.
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Reviewed: Apr. 7, 2012
Yummy, it tasted almost like a tofu soup! I made it with udon noodles, and really loved it. My broth didn't come out as thick, but I liked it as it ended up.
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Living In: Brooklyn, New York, USA

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Reviewed: Jan. 25, 2011
I thought it was good because the vegetables weren't overcooked. I don't like mushrooms so I left that out. I also cooked the tofu separately first because I like mine with a more chewy texture. It was very light and fresh tasting. My child loved it.
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Photo by gapch1026
Reviewed: Jul. 21, 2009
This recipe seemed like it would be a nice taste departure from my usual way of preparing tofu stir fry with Asian seasonings. But I found myself adding Asian flavors: a little soy sauce, rice vinegar, and hoisin sauce. I did use tofu that had been frozen (the first time I've tried that) so possibly it had a stronger taste that overpowered the gravy??? Sorry, but next time I'll go with my usual preparation.
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