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Showing 1-3 of 3
on April 11, 2007
This is a wonderful gourmet tofu recipe. This will be on my list of recipes for any pesco-vegetarian guests we may have over for a BBQ in the future. The only changes I made were to serve this on french bread, cut the amount of tofu in half (I'm glad I did that because otherwise I would have had 8 sandwiches instead of 4), and to grate the jicama and the carrots instead of julienning them.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 28, 2008
I followed this exactly and loved every bite of this recipe. The tofu was outstanding, as I followed the method perfectly of de/watering the tofu, so that it was able to crisp up really well. Oh yes! I did make one change, I couldn't find jicama for the life of me. I *thought* we had places that usually had this vegetable, but I guess I was wrong. Instead I used a cabbage and mixed the same way, using the cabbage as I would of with the jicama. I can't say enough about the tofu and the jalapeno jelly was raining supreme. Oh if I had only known about this before! Will use this again, and hope to find jicama to bring the whole taste in order. Thanks so much, served with wedge tomato and onion. Terrific!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 27, 2011
This was okay, just a bit different from our usual way of using tofu. A different meal though which we enjoyed. Thanks for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (421 g)
Servings Per Recipe: 4