Sweet Hot Tofu
Coated in an assertive sauce, this tofu dish will win over even the pickiest eaters. Use bottled ginger and garlic to save time, then serve the flavorful concoction over steaming white rice.
Coated in an assertive sauce, this tofu dish will win over even the pickiest eaters. Use bottled ginger and garlic to save time, then serve the flavorful concoction over steaming white rice.
I like all these ingredients but thought this was just okay. Nothing wrong with it, but nothing special either.
Read MoreThis 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!
Read Morei add more spice then called for and it still was not spicy but it was good
Read Moredidn't use canola oil, fried tofu with pam. needed a little more spice and soy sauce, but overall decent recipe
Read MoreGood 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!
Read MoreThis 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.
Read MoreThis 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.
Read MoreI 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.
Read MoreI'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.
Read MoreGreat 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!
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