Made this for dinner today & were pretty pleased — several notes:
- made a half-recipe since we needed 2 servings.
- cut tofu thinner so there were 2 thin slabs per serving.
- had to substitute tahini since we had no miso.
For future, we’ll double the sauce, especially since with twice the pieces of tofu, we wind up with more surface area needing the sauce.
Also, we’ll try it with various noodles/grains (rice, quinoa, freekeh, ...)
All in all, a really nice meal that came together quickly.
This recipe did not have good flavor to it; the dish came out very bland.
Made it exactly as shown and it turned out pretty good. I will say that it DEFINITELY takes longer than 22 minutes. I have no idea where CL gets their times from, but at the very least, I can’t imagine they worry about things like prepping or having to clean as you cook. Those of us without test kitchens (and their staffs) do have to clean up, and often try to do so as we cook. I’d also suggest using a teflon non-stick for the tofu. I used a Le Creuset and the tofu stick to the bottom. My guess is that a lower temp would have been better, so if using something other than teflon pan, you might want to ignore CL’s directions about cooking on med-hi for browning the tofu. Also, make sure it is a LARGE skillet.
This was really, really tasty; fresh flavors with a nice umami dimension. If you don't have a non-stick skillet, I would recommend using a well-seasoned cast iron skillet. My tofu stuck to my pre-seasoned, well oiled All-Clad. I would also recommend marinating the tofu steaks in the sauce and then baking on a cookie sheet at 350 for 45 minutes. It crisps the tofu so that there is some more texture in the dish. That being said, this was a phenomenal recipe.
Truly delicious. We didn't end up using all of the seasoning mixture and it was plenty flavorful. We also happen to not be vegetarian, so I substituted salmon for the tofu. Either way, this was extremely tasty and is something I would have ordered in a restaurant. For being that simple, it is a real keeper.
This is delicious recipe.that I made subbing chicken for the tofu. This is a message to Breast Cancer Survivors - It is important that you DO NOT Eat Soy !! Ask your Dr.
OMG - so delicious! This was actually my first time ever cooking with tofu - it just never really appealed to me before I read this recipe, and I'm so glad I took the chance! Some of the ingredients were rather difficult for me to find (and I live in DC!), but after 5 grocery stores, I finally had everything I needed. The recipe says that it serves 4, but I disagree. I was able to make 3 portions out of it, and my husband ate 2 of them - so between the 2 of us, we ate it all...and we're fairly fit people!
I have already made this recipe twice and it is just outstanding! We are gluten free, so I purchased 100% buckwheat soba noodles, and while they were not cheap, they were excellent in this dish. I used dried shiitake mushrooms the first time I made this dish and fresh the second and didn't notice a big difference in flavor. I will try another type of mushroom the next time I make this though, as the shiitakes I purchased didn't have a lot of flavor.