Spicy Tofu Stir Fry

I would however make a few changes next time I make this.... somethings to consider when you make it. I will use 1/2-1 tsp of cayenne- 2 full tsp is FAR over powering, even for my preference being for on the hot side. I would also add ~1/4-1/2 cup of water during the cooking process.... I think it will help steam the veggies a bit (I like them a bit softer), and once it evaporates off will leave a nice consistency to the sauce. As it was, I was afraid that the sauce was burning. I would also sprinkle dish with chopped peanuts and more onion for some crunch. Awesome recipe... will be using again. Carrots were awesome in this by the way... :)

This was amazing! My husband was unsure of tofu, I think he had three servings. I made a few changes, cut back the cayenne to 1/2 tsp, and I did not have chili paste so I used chili sauce. After I made the sauce mixture I put the diced tofu in it marinate while I chopped up other veggies. This is a must make!

Fantastic! I used fresh cayenne peppers. I added some "spiralized" carrots, squash and green zucchini. I used Sriracha and it really goes well in this dish. Thank you for the recipe.

There was not enough liquid in this recipe so the spices burnt. Also, we did not enjoy the flavor.

great recipe. I agree, it just needs more liquid,

I love this dish! I add a bit of water to steam the veggies. I like to add shrimp, and it is delicious.

I made this as directed, but made my fiancé chicken and this was SO delicious! Next time I will try adding other veggies like broccoli and carrots. Super easy and so good!

Really good recipe. However, I did skip the cayenne pepper.

I used 1/2 the cayenne and it was still pretty spicy. Very good.

This was quite spicy as written. My garlic chili sauce is potent, so I cut that way back the second time I made this, and I cut back on the cayenne.

Not a fan. The timings and proportions deviated wildly from the recipe and photos. I used 6oz of noodles (3/4 what the recipe called for), and still ended up with a dish which was 90% noodles and 10% everything else (and this was in face of the fact I use 14 oz of tofu rather than 12.) Finding the tofu or vegetables amongst all the noodles was like finding an honest man in Parliament. Also was very short on liquid. The recipe suggested that the sauce would have to be reduced by cooking 5 minutes after each time it was added. Mine was reduced to non-existence in less than one minute each time. And finally, way too spicy. When the heat masks all the other flavors, there's too much

Very spicy. Needs something to cool the pepper down. Next time may spend more time trying to sweetin it a bit.

Too hot! Even with half the cayenne it was still way too hot. I recommend 1/2 tsp or less for a spicy taste. (which is 1/4 of what the recipe calls for). Also, add some vegetable broth or it will burn, even with high end non stick cookware. Other that that, it is really good. You could add some bamboo shoots and thinly sliced carrots.

It is spicy!!!! Next time I'll adjust- I like spicy but it was actually too spicy for me. I also don't care for tofu so I omitted it. I will make this again only with less spice!

Unfortunately, we didn’t love this one. With 1/3 cup soy sauce, I think it was too much on the “soy saucey” side for us. And agree with others on the cayenne—I cut it back to 1/2 tsp.