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This is a delicious way to serve tofu, quick to prepareand perfect for weeknight dinners. Made for Veg*n Swap #3
My family & I did not care for this one at all. Perhaps I did something wrong in the recipe, but we found it far too salty and visually unappealling. I wouldn't make again.
Loved it! I made this completely as written served over brown rice vermicelli and it was so good. A definite keeper, thanks Sharon.
YUM! This was soo outrageously yummy, and before I even knew it, my whole family and eaten it all up! The marinade is so good, I'm going to try it as a dressing. I used honey instead of molasses and did the cornstarch option. Thanks!
Delicious, Sharon! It made my husband admit that we don't always have to eat meat. Thanks! For my 2 servings, I used lime juice from 1/2 lime, and water to make up for the rest. I had to substitute honey for the molasses, and didn't use basil or curry powder. I used fresh chili instead of pepper flakes, and added green onions. And after all that, it was still FULL of flavor! It's in the cookbook!
My husband and I really enjoyed this meal! I was a bit hesitant to add that much molasses but it gave the tofu such a wonderful flavor. I made sure to weigh down the tofu slices under heavy pans to remove a good amount of the moisture. This was served over jasmine rice instead of noodles and topped it off with green onion slices. Used homemade curry powder, fresh mint from our garden and fresh Thai basil, too from the Asian market. We'll be making this dish again and again. Thanks for posting the recipe! cg;)
My husband and I enjoyed this. I did dust the marinated tofu with cornstach before I fried them in olive oil. I`m not a fan of non stick pans which is why I used oil in place of the spray. Served as an appetizer. Heated the marinade and use as a dipping sauce for the tofu. This will be made again. Thanks Sharon.
Great way to prepare tofu. The sauce was on the verge of too hot for me but Dh certainly enjoyed it.