1 Review

Wow, nice! BF and I together downed this entire dish in one day. I toned down the chilies for my BF's sake, otherwise no changes. I did not use silken tofu as I felt it would break apart during cooking and tossing. Instead I used extra-firm organic tofu which seems to hold together much better. I browned for about 2 1/2 minutes each side. Wasn't sure how much 1 bunch coriander leaves would be exactly (the corander bunches available where I live are pretty big), but I added about a quarter cup. When serving be sure to scoop up enough dressing from the bottom of the bowl, it was awesome! Will most certainly make this again! Thanks very much.

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Kumquat the Cat's friend October 08, 2006
Vietnamese Tofu Salad