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By Vino Girl
Added April 26, 2005 | Recipe #119217
Showing 1-3 of 3
on July 14, 2007
This is the first tofu recipe I've attempted to make and I loved it. The sauce was particularly good. My husband said that it was the most tofu he's every eaten. He loved the sauce so much that he's going to use it for stir-fry chicken. I used extra-firm tofu and I wouldn't do that again though. Too chewy for me. I prefer a softer texture. 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
on January 23, 2007
Great! The picky husband even liked it and asked if we could have it once a week. Gasp! I used a package of cubed super firm tofu, 8 oz. drained weight, and found the amount of sauce to be perfect, though I'd put the servings with this amount of tofu at 2-3. Cubed tofu is a huge timesaver and makes this dish go together in a flash. Served over jasmine rice. Thanks for sharing the recipe!!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
By Kats' Meow
on January 13, 2007
Serving Size: 1 (78 g)
Servings Per Recipe: 4
The following items or measurements are not included:
reduced-fat firm tofu
reduced-sodium fat-free chicken broth