3 Reviews

Quick dinner tonight. I used my preferred method to make the tofu cubes -- I sliced the block into three flat slices placed on a paper towel, covered with another one, then another plate and then some weights. Because things came up, this stood for about 3 hours. I then cubed the slabs and dredged them in cornstarch. The cubes turned into lovey brown nuggets - crispy on the outside and hardly there inside - an ephemeral creaminess. Mr Grumpy did not recognize it as tofu. I did end up using the full quantity of the sauce - do remember to stir it before throwing it in the pan - the cornstarch will settle as it stands. Also, I used just a fraction of the soy sauce, and the sauce was salty enough for us. Instead of broccoli, I used a frozen mix of Asian vegetables, on which I drizzled a touch of sesame oil. Quick to make once the tofu is pressed.

1 person found this helpful. Was it helpful to you? [Yes] [No]
duonyte March 16, 2013

I have always been ambivalent about tofu, but this recipe made a convert. Tasted just like the chicken version I get at the local take-out. And really was easy to make. I might up the "heat" factor next time with more sambal oelek.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Outta Here April 24, 2013

This was so good with the steamed broccoli. I was out of cornstarch, so used flour to thicken the sauce. Thanks! Made for PRMR game.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sharon123 March 29, 2013
General Tao Tofu