By: EatingWell User
I used a well-seasoned cast-iron skillet rather than a nonstick skillet. The food didn't stick to the pan, but the tofu browned unevenly. The parts of the tofu that were more than just golden brown were hard and tough and had to be cut with a steak knife. My husband turned thumbs down on the tofu, but we both liked the sauce.
Cons: Tofu Unappetizing