Great with Cabbage too! I used this recipe using a head of cabbage (I made 1.5 times as much sauce since the cabbage yielded more than 4 cups.) It worked brilliantly and I will certainly be trying this sauce with other veggies in the future. Especially since I ended up with most of a can of tomato paste at the end which I froze in plastic-lined ice cube trays for future use. Because no one can ever use a full can of tomato paste before most of it goes bad.

I made a few changes accidentally and it was still delicious. I used tofu that I had coated with garam masala for a different recipe and that definitely added some spice. I subbed garlic-ginger paste for the garlic and ginger and tomato powder for the paste. A delicous dish of bold flavors that still does not overpower the beans. Next time I think I'll add some button mushrooms and/or red pepper strips.

Very good & super quick Just made this (halved) for dinner tonight over with brown rice. Very tasty! Will definitely make again. Used the low amount of the cayenne -- and it was right at our heat tolerance level. I think next time we may add water chestnuts carrots and sprinkle with a few peanuts. SO GOOD!! Pros: healthy tasty quick Cons: um....

I absolutely loved this recipe. The sauce was fantastic. I used ginger powder (mostly out of laziness) and it worked quite well. Next time I think I'll add other fresh vegetables like maybe some matchstick carrots and broccoli.. Maybe even some thinly sliced onions too.

Yum excellent recipe! The sauce was really good. I am not a huge fan of Tofu but the way it was prepared in this recipe made it extremely tasty. I added more minced fresh ginger and garlic and used balsamic vinegar. I made this Sunday and liked it so much I'm making it again today (Wednesday). Will be a staple in my weekly meals.

Like many others I'm not a huge fan of tofu. This was really delicious though I loved it. I substituted rice vinegar and it was pretty quick to make.

Love this! VERY good! I am REALLY happy with this recipe. I read some of the reviews prior to making this which helped. Here are my tips below: Skip the 2 teaspoons sugar its not needed Let the tofu drain for at least 5 mins prior to cooking to get some of the water out I cooked the tofu for about 6-8 mins instead of the recipe recommendation amount I cooked the green beans for about 5-7 mins instead of the recipe recommended amount I added zucchini to the recipe - very good addition! Complement this dish with a side of white or brown rice Enjoy! Pros: Simple minimal ingredients healthy & ready in under 30 mins Cons: It definitely has a kick to it at the end in a good way though!

Nice sauce but I have a better healthier way to make the tofu I actually made this dish with mushrooms instead of tofu which worked well (my stomach just can't have that much bean) but I saw the comments about the tofu sticking to the pan -- I always had that problem as well with tofu and coating it with cornstarch just made it worse. Now I always make tofu this way; it's best with extra-firm but firm also works: 1. If the tofu is really dripping wet give it a squeeze but it's not really all that necessary. Chop the tofu into little cubes -- I cut the block 7 or 8 slices the short way 5 the long way 3 the remaining way. Drain/blot away any loose liquid (the less you have the better). 2. Put them in one layer (best you can) in a hot NONSTICK pan. You can add a little cooking spray but you don't really need it if your pan is really nonstick. Then with the heat on high just let the water burn off -- and the tofu will begin to get a golden slightly crisp crust WITH NO OIL. This will take several minutes depending on how wet the tofu is. During this time deal with your other vegetables rice etc. and every couple of minutes shake the tofu around the pan and toss it so all the sides get brown. They should look a little like cubes of an omelet. At the most it will take 7 or 8 minutes. 3. (Optional) As the tofu cubes are getting brown shake just a little soy sauce into the hot pan and toss the tofu cubes in it. This soaks up flavor

i made this with yellow beans and carrots from the garden. I thought the sauce was good and the carrots were a nice addition. It does take about an hour to make. I like to eat it with equal parts rice to stir fry. Pros: Cons: