Excellent. This is how I usually prepare my tofu now. I have made this about a dozen times but from reading other reviews and personal preferences I make the following changes: first, I use only about 1 teaspoon of seasoning salt instead of 2 teaspoons regular salt. I found it doesn't need the cornstarch so just use the peanut oil and use a teflon pan when I fry it so it doesn't stick even a bit. Delicious, I love tofu made this way. Thanks for posting.
I added less than half the amount of salt it called for and still found it to be too salty. Other than that, it cooked well and had a great consistency. The taste would have been great if not for the abundant salt.
This was pretty good. Too salty for me (and I added less as instructed after reading some comments below) but it was incredibly easy and quick to make. I served it with some grilled asparagus and rice but we actually preferred grabbing them off the plate and snacking on them the next day, as opposed to using them for a meal.
I thought that the tofu was too salty for my taste but my bf almost ate the whole thing. i also marinated the tofu in the salt/pepper/garlic for about half an hour. I will use less salt next time.
This adds a nice touch to plain tofu! I read other reviews and did reduce the salt portion to half. But, it was still a little too salty for my taste. Next time, I'll probably use only half a teaspoon of salt. Other than that, great flavor and super easy to make! Thanks for the recipe!
certainly have to agree on it tasting better than plain tofu..but not the best tasting tofu i've ever tasted either.
this was okay. i just pan fried it minus the oil to make it as healthy as possible. definitely less salt! thanks...
I didn't expect this to be SO good, but it is now my favorite tofu! I did things a little differently. I just sliced the tofu, coated both sides with the spices, let it sit 15 mins or so, coated it and dry fried it with no oil. I LOVE IT! And it couldn't be easier.
Agree on using less salt. For flair, I added red pepper flakes to the marinade. Diced up some red, green and yellow peppers along with some vidalia onion and served all over rice with soy sauce. A keeper!