Sweet Hot Tofu

I like all these ingredients but thought this was just okay. Nothing wrong with it, but nothing special either.

This is a fantastic recipe. The sauce would be great with any protein. Next time I will pat the tofu dry before frying because it didn't get as crispy as I would like it. But I will definitely make this again and it is great over rice!

i add more spice then called for and it still was not spicy but it was good

didn't use canola oil, fried tofu with pam. needed a little more spice and soy sauce, but overall decent recipe

Good recipe, but it lacked heat. We added some more chiles, chopped bell pepper, and snow peas to make it a full meal. I sautéed the veggies with the tofu, after the tofu browned. Then I added the ginger, garlic, and onions to the tofu mix. After that, I just added the sauce and cooked for a minute or two. Another Asian recipe that we like!

This was a fast & simple recipe to put together with the added feature of being very tasty. It went excellent with rice and a side dish of stir fry peppers & boc chow. This is certainly a keeper & will be a nice addition to my Asian recipes.

This recipe was easy, but the taste never left my mouth after eating. I will make this every once in a while, but will not be a constant dish.

I have very little experience cooking asian dishes so I had to invest a bit buying most of the ingredients but I'm so glad I did! The sauce has such great flavor, I savored every bite. Made with brown rice and steamed snow peas and red peppers. Took very little time and I plan on enjoying the leftovers all week. I will make this again and soon.

I'm eating this while I type-- I cuoldn't wait to rave about it. This is such a great way to eat tofu. I used barley instead of rice to up the fiber. I dredged the tofu cubes in cornstarch (after pressing out excess moisture) before frying them after seeing that method in another CL recipe. I plan on serving this to company. It is my new favorite for tofu.

Great recipe...I will make the following modifications in the future: Only use 1 tsp of bottled ginger. Also I almost ruined the garlic and ginger by leaving the heat on med-high, the pan was way too hot causing minor burning. I removed the pan and shook it a few times to distribute. I left the heat on med-low while adding the sauce. Also I added baby corn to the pan with the tofu, drained and cut in half first. Enjoy!