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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.
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!
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.
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.
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.