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Made the tofu delicious and creamy. I used olive oil instead of sesame and peanut and it worked out just as well.

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Milla August 21, 2001

Yummy!! Ended up taking out the cornstarch because I the first time I probably did something wrong and it came out kinda too thick. Made it twice so far. Healthy and Yummy

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Sillygirl77 May 16, 2009

This was very good! It was a very speedy dish to make, and the results were flavorful. I wound up mashing the tofu after I was finished preparing this, because the 1-inch chunks of soft tofu were just a bit much for me (it seemed too slimy when it was in big pieces, but maybe that's just me). The combination of soft tofu, chewy shiitakes, and crunchy scallions was very nice, though. By the way, I only used 12 oz of tofu (one of those mori-nu vacuum packs) and did include the optional oyster sauce. Thanks for posting!

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Aunt Cookie January 15, 2007

Liked this a lot. I used extra-firm tofu, straw mushrooms because I had no shiitakes, and added a little more (low-sodium) soy sauce. I might increase the oyster sauce a little more next time, but overall it's yummy.

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s_warga November 16, 2006

I had some tofu I needed to use up and so I tried this recipe. I didn't have fresh mushrooms,ginger or oyster sauce, so I used canned mushrooms, ground ginger and fish sauce. And we STILL liked it! :-) Thank you!

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Mary A. November 03, 2005

Fast easy and delicious,, 1 tablespoon of ginger was plenty.

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nancy1 July 16, 2001
Tofu and Scallions