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Reviews for: Photos of Sweet and Sour Tofu Veggies
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The tofu and vegetables came out very well but the sauce was a little dull.
This is definitely a keeper. Made twice. First time sesame was strong. Second time I used seeds instead of oil much better. Not super sweet or sour. Much milder than I expected in fact but definitely comes off as something you'd pay good money for at a nicer Chinese restaurant.
I made this recipe mostly as written even though I knew I would be the only one eating it. I figured that if it was good I could freeze the veggies in small portions for an easy meal later. That did not happen! I ate this everyday for 3-4 days until it was completely gone! I will absolutely make this again! The changes I made were: I only used 1/2 lb of tofu and I marinated it a while in some of the sauce before cooking it; I used Braggs liquid aminos in place of tamair cornstarch in place of arrowroot (I just didn't have it) and powdered ginger instead of fresh; I used only the veggies that I had on hand - green peppers mushrooms zucchini and carrots; I cooked the veggies for longer than 3-5 minutes just to suit my taste. Now if only I could get the rest of my family to love veggies as much as I do...!
This recipe has very well written directions and the colors are very pretty but unfortunately I found the finished dish disappointing. To me the flavor was bland and there was no hint of sweet or sour to it. The only distinguishible flavor was the sesame oil which I would leave out if I made it again. I chose to omit mushrooms and did add a can (11 oz.) of mandarin oranges. I used kuzu (kudzu) powder instead of arrowroot and my sauce did not thicken - probably my fault. If you don't have arrowroot I would recommend going back to cornstarch. I also chose to use Jasmine rice instead of brown. I would also recommend cooking the green beans & carrots briefly in the microwave to cut down on cooking time - mine was way longer than 3-5 minutes. I probably will not make this again.
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