This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater so I decided to do her a vegiterian dish it went down really well she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu this is equally as nice a word of warning if you are not keen on spicy food only use half the amount of Cayenne Pepper.
This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater so I decided to do her a vegiterian dish it went down really well she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu this is equally as nice a word of warning if you are not keen on spicy food only use half the amount of Cayenne Pepper.
This was a nice simple stir fry. It lacked a little in flavor of the sauce so I added a bit of szechuan to taste. The tofu took on the flavor quite nicely. Served on top of white rice.
Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again.
I used this recipe to introduce my 3 and 6 year old to tofu. The 6 year old loved it but the younger one wouldn't even try it. I marinated the tofu in soy sauce and sherry for a few hours first and added some minced ginger in with the garlic. I also stir fried some shiitakes into the veggies. Overall very nice.
This recipe was excellent. I didn't have any sherry so I used an extra dry Vermouth instead and it worked out wonderfully. My father didn't even know it was tofu until I said something later. He was just wondering why the chicken was so squishy.
Very delicious. I did add a little Maple Syrup to make the flavor sweeter.
This was good. Only made a few changes that I don't think really affected the recipe. I deleted the nuts becacuse my kids don't like them. I used veggie chicken broth to make it vegetarian and red wine for sherry since I was out. Gotta say this tastes like the restaurant version without any mystery ingredients. Gonna keep this around for the future.
I did 4 cups of broccoli and 2 red peppers reduced the oil to 2 1/2 tsp (used olive oil) cooked for 10 min. upped the sherry and chicken broth a little and let the tofu saute with the sauce for at least 5 min. so the tofu can soak up more of the flavor. I use more veggies instead of serving over rice and find this meal to be extremely satisfying.Sometimes I sprinkle with toasted sesame seeds. FYI my husband loves this dish!
As long as you don't skimp on the garlic this stirfry tastes lovely. I marinated the tofu for a few hrs in Soy sauce and sesame oil but I put it in too early and it ended up getting all mushy. I recommend frying up the tofu first so it keeps its shape better.
