My family and I loved it! The flavors in this dish are scrumptious. My teenaged daughter helped to make dinner. Because the directions were well written she was able to do a great job in making this dish! To make it was very easy and fast! I made it as a main dish to Asian Coconut Rice ( http://sidedish.allrecipes.com/AZ/sinCcntRic.asp ) The two flavors go extremely well together. Thanks for sharing the recipe!
It's great! I used a bit of onion and a lot of brocolli instead of the veggies recommended -and everything still worked out brilliantly. note: use a nonstick pan. first attempt to braise tofu in an non- non-stick was less successful.
Wow! This was absolutely delicious!!! Very authentic tasting to an asian gal. Close to mom's cooking at home! Thanks for sharing this wonderful recipe!
Couldn't wait to try this dish it sounded just delicious but after making it I found that it was a bit too bland for my liking (and I even added extra oyster sauce - double). I kept it however and the next day it tasted much much better. I think I might make this again but I would definitely add more vegetables and add more sauce or wait a couple of hours before eating it. But overall not bad.
I used this recipe as a starting point for my stir fry of the night. I liked braising it as suggested though I used a nonstick pan and very little oil. For my veggies all I had were mushrooms and carrots. I also sauteed garlic with them. For the sauce I didn't use as much water added a little soy sauce and added crushed red pepper flakes that soaked while I did other things. When I added the sauce I also added a handful of cooked rice noodles and heated everything up together. Turned out great but hardly I followed the recipe!
I like the sauce in this. I do think it is better when previously frozen tofu is used. Gives it that chewy texture. I'll make this again.
I've made so many mistakes cooking tofu in the past. It's usually just ended up a bland ugly mess. For this recipe I marinated cubed extra-firm tofu overnight in a mixture of hoisin sauce oyster sauce Thai chili and garlic paste sesame oil and minced garlic. I then pretty much followed the recipe although I ended up adding a bit more oyster sauce to the mix. I served it over angel hair pasta with a sprinkle of sliced green onions. Good stuff. Thanks Melissa!
Not too bad. I fried tofu a bit longer for some extra texture. I added bok choy instead of mushrooms and the bok choy was my favorite part!:o) I didn't think it tasted very good when I ate it for lunch but it tasted much better for dinner. I think it needed some time to marinate or something? I had it two days in a row (I'm the only one who will eat vegetarian in the house) so it had to have been pretty good.:o)
Excellent recipe! My husband and I loved this dish! I didn't change a single thing on this recipe.
Way to plain felt like eating cardboard. My family didn't mind it though. I accidently used edame beans (instead of sugar snap peas) and i didn't know the outsides weren't edible so i had to go through every pod and take out the beans!!! Ugh this recipe only shouold be used on extremaly-plain pallets!!
