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This was good. I cooked it a lot longer than the recipe stated, but it was yummy. I would definitely make it again.

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zaar junkie June 19, 2009

Loved this! I must admit to adding lots of dried chilies due to a psychotic obsession with spice, but ... hey - the base recipe and the techniques made for a tasty dish. My boyfriend and I were both surprised at how good this was!

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Leeloo78 September 06, 2008

One of my favorite tofu recipes ever! Spicy and yummy. I use honey instead of Splenda because sugar substitutes freak me out. Serve with brown rice and steamed broccoli.

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The Vegetarian Celiac November 20, 2007

This was delicious. I recommend using a robust oil--I tried using canola oil and during the broiling phase, my kitchen got very smoky. I also used sugar instead of Splenda.

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Little Mimi December 31, 2005

Delicious! I pressed the tofu for 20 minutes before using because I thought that would help it brown better. It turned out almost chewy, but in a cool, satisfying way. I used sugar instead of Splenda. I have bought this before in the prepared foods section of my local Korean store; this was comparable but even fresher. I like it cold, too, so I'm glad I made the full recipe even though it was more than I could eat at once.

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Nose December 04, 2005
Korean-style Broiled Tofu