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.
Heidelind1 Posted: 01/17/14
The first time I made this I made a note that there wasn't enough marinade to make the sauce flavorful enough, so this time around aI made more. Easy fix. It did take longer than 5 minutes to brown the tofu. But this is a really tasty recipe, and what a great way to get all those veggies in! My 4 year even said "Mommy, this broccoli is amazing!" Unfortunately this vegetarian dish did not make the cut for my husband. It's not easy to find a meatless dish that he'll go for, and this one didn't. But, I'll continue making it for lunch for myself:)