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This was delicious. I've learned to love tofu and wanted to try cooking it at home. The recipe is very easy, but I made the mistake of not using nonstick. I didn't have a big nonstick pan so I figured I'd just add more oil. I was so wrong. These things stuck to the pan like they were glued. Luckily I'd only done half of the tofu. The other half I used a 10 inch omlete pan (nonstick). Worked perfectly. So next time, (there will be a next time) I'll use nonstick from the beginning and just do batches. Also, the sauce was a little too ketchupy for me which is odd because I LOOOOOVE ketchup. I think it was the ketchup AND the vinegar. Regardless of my flaw and the ketchup, this will surely be a repeated recipe.

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Pamplemoussee June 20, 2010

Delicious! I Loved how quick and easy it was. I fried the tofu longer to get it nice and crispy, more like 5 mins. on each side. The sauce was perfect and adhered to the tofu perfectly. I served this on brown rice with a side of Asian slaw. Thanks so much for sharing this recipe. I'll be making it again.

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Lucky in Bayview September 21, 2013

This is delicious! Used sriracha instead of sweet chile sauce. We like spicy HOT, so will try this again tonight with more sriracha and or chile garlic sauce. Also pressed it for about 1/2 hour and it came out nice and crispy. Definitely a keeper! Thanks Chef!

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Queer Eye in the Kitchen Guy September 16, 2013

The first time I made this my family loved the sauce but I wasn't loving the texture it wasn't crispy enough for me or my husband. So the second (and third) time I made this for my family I pressed it in my tofu xpress first for 30 minutes. It gave the texture I was looking for and now it has become a family favorite. Thanks for the recipe!

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jejordan November 04, 2011

I've been trying to eat healthier and I admit, I'm not a tofu fan. And the first recipe I tried was well... awful. This recipe gave me hope. Even my husband enjoyed it. Definitely a keeper.

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deborahsittig July 31, 2010

Fantastic! Buuuuut, I tweaked it a bit. I marinated it in the sauce for a couple of hours then rolled it in panko to fry it. I also freezed and then thawed the tofu first. IT WAS SOOO GOOD!!

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MaybelLouise May 27, 2010

Quite nice but I put way too much mustard in which made it not so good

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vicscottuk April 10, 2010

Absolutely delish! I followed the recipe except for adding in some veggie chicken as well and doubling the sauce. Forgot to throw on the green onions, but it was really yummy! Thanks so much for sharing! :O)

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SPrins March 08, 2010

This sauce has great flavor that really stands out from some of the other glazes we've tried. I placed the block of extra firm tofu between paper towels, then topped it with an upside down plate & a large, heavy can to weight it all down, for about 15 minutes. In the future, to create more of a crispy texture, I'll slice the tofu first and then press it, which will extract even more water. Thanks for sharing, chef!

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**Tinkerbell** January 25, 2010

I really liked this. I didn't have any chili sauce, so just left it out. The sauce was still really good. I'm sure it will be even better when I get some chili sauce to add the next time I make this, which will be soon. Thanks for a great recipe.

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Connie Lea October 14, 2009
Crispy Tofu With Sweet & Tangy Glaze