The sauce reminds me a lot of mu shu. So, if you like that, you'll like this.
Tasty dish. Would just make 1 pkg of tofu next time as it was tofu-overload. Good flavor. Wouldn't make it for a special occasion, it's more of an everyday dish.
We really liked this! I had no problems with splattering, but I only used 1/2 TB oil in a heavy cast iron skillet. I added sambal oleek (chili paste) to the marinade and let the tofu sit in the marinade about six hours. Instead of asparagus & white rice, I made stir-fried baby bok choi with ginger and a little soy-sake mixture & short-grained brown rice. The portion size is a bit small unless you don't eat much. For hearty eaters, teenage boys, etc. I think this serves 3 rather than 4.
I accidentally used oyster sauce in the marinade, so I ended up putting in some hoisin as well, and a lot of sriracha. I sliced the tofu into 12 pieces and marinated it overnight. When I was ready to cook it, I removed it with a slotted spoon & put it in a dry skillet, flipping once. It was actually pretty good, and it was very creamy inside. I think as written, the recipe & directions need improvement. I was glad I put extra chili sauce & marinated it overnight. My tofu had good flavor and didn't make a mess all over the stove. I also roasted my asparagus instead.
Be prepared to clean every surface within 5 feet of the pan. Floors, walls, range hood, stove, other pots and pans, a coffee maker, and myself (ouch!). It did taste good. But even a splatter screen was no match for this doozy
I enjoyed the flavor of this easy to make meal, it will become a regular in the rotation.
I agree with many of the previous reviewers in cutting the brown sugar. This dish is plenty sweet, but I really enjoyed it. And, my boyfriend really likes this tofu dish...he is a meat eater, so it's nice to find a recipe we can both enjoy. I would recommend this for anyone looking for a new way to prepare tofu. I will definitely make this again.