Yum! Very flexible, can use veggies on hand - I used yellow summer sq., zucchini, carrot, yellow bell pepper and green beans from our garden. Also added additional ginger and garlic to marinade, and stir-fried tofu longer (we like crispier tofu!) Added about 1/2 tsp Vietnamese chili garlic sauce with ginger and garlic and onion for extra zip!
Buddha's Delight with Tofu, Broccoli, and Water Chestnuts
smd1212 Posted: 11/04/09
tabbytrap Posted: 02/28/10
It took forever to make and lacked flavor, maybe could be adjusted but as is did not remind me of take out.
petersam Posted: 03/09/10
I don't get what all the fuss is about, I found this one a big disappointment. I'm a pretty good cook but this recipe just didn't work for me - 5 minutes is not long enough to stir fry the tofu, it falls apart - and the flavor is bland. I think there is too much liquid from the broth, if I make it again I'll cut down on some of that to make a thicker sauce.
SadieBee Posted: 05/14/11
I love this recipe. It's easy to make if you get everything cut up and measured out before hand b/c it only takes a few mins to cook. I tried to make a half recipe once and found that there wasn't enough marinade that way. If you decide to make only half, make sure you use the full amount of marinade so you'll have enough sauce and flavor.
NEglmm Posted: 06/30/13Denton , NE
Lot of prep, but the vegetables real shine through in this recipe.