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I quite enjoyed this, made as written only I used a medium firm tofu. I liked the thyme/nutmeg combo, although I did cut the nutmeg back quite a bit. It's not a heavily seasoned dish, which I quite liked. The broth I used was quite strong so I didn't have need for extra salt. The only part that didn't really work for me was the sauce, the cornstarch made it pretty gloopy, and I didn't want to whittle the flavour down too far by adding more liquid. Next time I'd cut that back and have a much thinner sauce to pour on top and sink in better with the rice. I really liked the platter style presentation, it would be a great addition to a big family meal.

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magpie diner January 24, 2011

I changed too much around in this recipe that I won't be able to give it a fair review or star rating. Very sorry. Reviewed for Veg Tag October.

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COOKGIRl October 11, 2010
Arroz Con Tofu