6 Reviews

Love it!! I doubled the sauce because we like a lot of sauce. Added chopped broccoli and carrots. I actually marinated mine for a couple of days, just because I wasn't able to make it the actual day I had planned and it marinated for 3 days. But it was great and had alot of flavor.

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mom_of_4 February 27, 2011

Fantastic dish! I don't like overly firm tofu so I used a 'regular' firm and skipped the freezer step (plus I was hungry and didn't want to wait!). I used fresh ginger instead of ground, and scaled back the soy sauce a bit. I shouldn't have tinkered with the soy though, because it obviously cuts down the sweetness. But even with that change, it was a delicious easy to prepare dish that I would definitely serve to company, maybe with some wilted greens or broccoli on the side.

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magpie diner February 24, 2011

Just a little kick from the pepper, loved it.
I added 2 cups of brocoli while it simmered.
Tasty and easy!

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Marilyn#5 February 21, 2011

By far the best tofu recipe we've eaten! I've been wanting to try this recipe to thank you for reviewing my Easy, Overnight Muesli - Strawberry Version (Switzerland) (your zmail was not turned on to thank you personally), and I'm SO glad we finally got it done! This is a most delicious recipe. Thank you for sharing it, SAHS!

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**Tinkerbell** June 13, 2010

Yum! I seen this recipe when Sharon123 posted her photo of this recipe in the thread of "Pick A Chef" and I had to try it. I have made Bourbon Chicken many times and I don't think the flavour is quite the same. However I did enjoy this tofu version and I would make this again. Kept everything as written (I did get to marinate it overnight). Thank you SAHS for posting your recipe

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Chef floWer May 12, 2010

Yum! A wonderful sauce and served over rice, it's a winner! Thanks! Made for Pick a Chef(PAC) in the contests/events forum. :)

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Sharon123 April 07, 2010
Chinese Bourbon Tofu