Tofu Steaks with Red Pepper-Walnut Sauce

This is a great new way to prepare tofu - exactly what i was looking for. The sauce is good, but I would definitely cut back on the garlic - though heating the sauce before serving mellows the flavors. I also added a bit of olive oil and finished it with truffle oil...maybe not light, but it tasted much better after the additions.

I thought this was very delicious! I made it exactly like the recipe said and it turned out quite well. I served it with whole wheat couscous, steamed vegetables and a citrus salad. Will definitely make again!

This was fantastic!! I only had time to marinate the tofu for 30 minutes and it was still delicious. I served this with mashed potatoes and green beans. The sauce is great and can definitely be used for other things.

This recipe is very tasty! The panko gives the tofu a nice crispy crust. I will definitely make again!

Totally loved this. Only had 45 minutes to marinade, and used all dried herbs instead of fresh and it was a great dish. Recommend using very firm tofu, such as Wildwood brand. The red pepper sauce was really garlicky, but I liked it!

The method to bread the tofu is the hands down best I've come across- it gets wonderfully crispy and stays that way even when reheated briefly on the stove. i wasn't a fan of the red pepper sauce however- too spicy for my taste and it overwhelmed the mellow taste of the tofu. Next time I'll stick to asian style sauces for tofu.

I usually LOVE Cooking Light recipes, and don't ever have to review one because the raves match mine. But this one was boring, the sauce was boring, and it took blooming forever to make. All for a dull fried tofu! And I even made the roasted red pepper from scratch. Puleeze! Too much trouble for a pedestrian dinner.

Trying to get the husband into eating meatless once in a blue moon is difficult. He actually liked this dish. A lot. And as I cook for a family with vegetarians in them, I was very pleased to find this keeper of a recipe.