Flavorful and fast I just made this and it came out very tasty! I have always wondered how to get my tofu to have that crisp crust and now I know--cornstarch! I do recommend however that people press their tofu instead of simply patting dry. Just get two plates sandwich the tofu in the middle and weight on top with a big book. It gets tons of water out. Also I just used a random red wine I had lying around and reduced the sugar a lot (I don't even really think it needs any).
It was so tasty and have a restaurant feel! My children love them so much. The recipe also leaves a lot of room for mistakes. My measurement were not v accurate yet it still turns out very delicious
I couldn't get the tofu to brown! I thought this recipe would have been a lot better if I could get the initial tofu-trying part down. Instead of frying the cornstarch on my tofu just turned into this gelatinous goo. I left the tofu in the pan for far longer than recommended and couldn't get it to crust at all Cons:!
Great Recipe I loved this far more than I thought I would! I made it super green by using a mix of broccoli green beans and zucchini. You could really use any veg you like to stir fry. I also substituted the sherry with orange juice and a dash of rice vinegar- tasted great with the fresh ginger. The sauce is really flavorful with red pepper flakes and I'll def. make this again. Pros: Easy to make substitutions Cons: difficult to cover the tofu evenly
the sauce had a very good flavor I am not a huge brocolli fan so I subbed sugar snap peas and sliced crimini mushrooms and it was delicious! I love the flavor of the sauce. I used precubed tofu and I won't do that again they cut them too small and irregular sizes...small ones cooked faster than large ones and were a little tough. Otherwise great recipe and I will make again.
This was great! Just found it a titch too much sugar so next time Ill cut back. I did 1/2 broccoli and tofu. but made full sauce and used about 2/3rd's of it. Definitely could use a bunch of different veggies.
There are a few issues with the recipe here but I have perfected it over time. double the recipe. Make sure you press the tofu--line a baking sheet with a kitchen towel lay out sliced tofu (2pkgs) on the towel. lay out another kitchen towel on top of that and put another baking sheet on top and lay 2 cast iron skillets on top of that and let it press for 4hrs. if you skip that step the entire recipe will go wrong.
I liked it very much. Very good instructions of cooking the tofu. This dish was very flavorful and I'll make it again soon.
