Serve this as a first course for an Asian-themed meal, or make brown rice and steamed spinach to go with it for an entrée. Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.
It's tough to find vegan recipes that kids will eat. My 14-old daughter loves this and so do my wife and I. Now to get my son to eat tofu...
Read Moretaste was so so, nothing to repeat. i was disappointed that the flavors were mild for a korean- inspired dish.
Read MoreAbsolutely delicious, great flavors too.
Read MoreGood flavors, but I'm still not that much of a tofu fan - hence the 3 stars. I liked the greens.
Read MoreSimple and delicious. My husband who is extremely picky loved it.
Read MoreAnother tasty Asian dinner! Sauce is delicious - quite tart with the vinegar. In a separate pan, we sauteed some onions, red peppers, and edamame beans in oil with some cayenne. We added the veggies in at the end. We also doubled the sauce, since it didn't look like very much sauce if you make it as written. yummy!
Read MoreThis recipe is a definite keeper! Even meat lovers will convert! I made a few small changes to make it suitable for a main course....I added chopped bok choy (about 4 stalks...probably add more next time) & a bell pepper to the ginger/garlic saute. I tossed the crispy tofu back in and poured the sauce over and server w/barley (cooked in chicken stock). The crispy tofu stays crispy! YUM! And...I agree with a previous reviewer....the portions are off. With the added vegi's & 16oz. of tofu, my mix made 4 decent portions (more veg/tofu than barley). 1/2 cup just doesn't seem like enough for a serving :) Definitely add your favorite vegi's, the sauce is enough to accomodate. Try it!
Read MoreSuper healthy and easy! The sauce is tasty, but I would probably not add as much pepper flakes. I only had regular sesame oil instead of dark and I used EVOO instead of Canola oil. I served it over a bed of spinach and brown rice. Looks nice when you plate.
Read MoreTastiest tofu recipe I ever used, but the portion size is completely off. I did use slightly less tofu (10 oz.) but kept everything else the same, and my husband and I ate it all for dinner and probably could have eaten a bit more. My only change was to use snow peas instead of spinach and to use only 1 TB of oil--and I used peanut oil for extra flavor. Don't be afraid of the massive amount of ginger; it's perfect. This is really delicious, even for people who don't think they like tofu. Just be sure to press the tofu and get it good and dry before frying.
Read MoreThis sounded good so we gave it a try. Good was not the word. Terrific. We loved it.
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