This is dish was wonderful. I did however make some adjustments. I actually used less peanut butter and less tomatoe paste. I added some seasoning salt and a little bit of curry. The dish was amazing. I added water to the dish so that it would not be too thick. overall after making adjustments the dish was excellent
Seems proportions mentioned in this recipe were not accurate. Following the directions made for a very dry and unpleasant texture and an overwhelming peanut-buttery taste. I was able to save the meal though by adding a can of diced tomatoes and the juice of 1 lemon to balance out the peanut butter.
The one star is given fors a nice idea for flavor combination. Things went well until it was time to add the peanut butter. It did not melt so much as start to scorch. I turned the heat down even though this is not included in the directions. Next was the tomato paste-it calls for 3/4 of a 6-ounce can. As I tried to combine the ingredients I saw that they would not blend easily and it was a very thick paste which would just sit in top of the rice. I take full responsibility for the following: I tried to doctor it up with a little oil..then water then it turned into this huge amount and the pb became lumpy and unappealing. A strange red oily substance began to separate from the sauce. I removed most of the "sauce" so there was a small amount on the tofu then added 1/2 tsp of chili powder for flavor and...Ketchup! Ketchup is a miracle worker. This recipe was a flavor/texture mess.
I used a pretty watery tomato paste and it came out perfectly. Just use common sense and add some water or broth if it seems to thick. Also threw in a dash of cinnamon and a dash of cayenne pepper. Fabulous and the peanut buttery tomato texture was to die for!
I made this the other night and the taste just didn't do it for me the paste was overpowering and there wasn't enough flavour from the garlic on the bright side me my brother and his wife did eat it all.
This was pretty good nice and quick and tasty. Based on previous comments I added a can of diced tomatoes and a can of chicken broth and a little rooster sauce for heat. I'll definitely make this again.
Added thawed asian veggies black and red pepper to the mix after the tofu had browned a bit. Also used diced tomatoes in can instead of paste and mashed a bit with peanut butter. Was really good!
Used the full amounts of tomato paste and peanut butter but added a cup of broth to the sauce. Also added chili powder and hot sauce. It was good might make again but not mind blowing.
This is a good idea and I was excited about it but I think it turned out only so-so even with a lot of modifications. For starters I actually made it with a cup of plain tomato sauce rather than tomato paste (this was after reading other reviews that it was too dry without broth or water added). I also added about 1/4 cup lemon juice to add some extra zest and moisture but the peanut butter in the amount called for was still too overpowering. I would definitely halve or even third the amount of peanut butter next time. Also I found the flavor to be pretty bland...it does need something else. I added rooster sauce when I ate it and extra garlic and garlic salt but still lacking. I didn't really have any other Asian spices besides some chili garlic sauce which I also put in but I think that would help if there were some additional spices. I also added chopped bell peppers and chopped green cabbage that I simmered with the tofu and sauce and that helped a lot. I considered adding canned tomatoes (like other reviews mention) even a can of Rotel to the mix but I was afraid of adding too many elements to the dish--now I'm thinking some Rotel would've helped perk it up a bit. Weird recipe but has potential--I'll maybe try this again.
