- Most Helpful
- Highest Rating
I did't have sesame oil so I used extra virgin olive oil instead. It was great! Me and husband loved it. WIll definitely make this again. Thanks for sharing! :)
This is so simple that I almost passed it by, but I'm glad that I didn't! Delicious! And, um, I think I agree with another commenter - I am going to eat it all myself. ;)
Yum Yum Yum! This is everything I look for in a dish - easy, quick, economical, and flavorful. It's even pretty on the plate! Great recipe, thanks so much for posting. :)
I've been making steamed tofu dishes with sauces like this ever since I discovered it in Shanghai, a little restaurant in Ottawa, Canada. It was described to me there as "Asian comfort food". I could eat it several times per week! This sauce is different from the one I usually make and was really great. I don't simmer the tofu, I steam it in a bamboo steamer. But either works fine. Thanks!
I would have never thought to prepare tofu this way, so I'm glad I tried it. I like the method very much - I feel like I have a new quick and easy way to prepare a last minute tofu meal. I think true tofu fans would enjoy the soft texture. The sauce was tasty, but very heavy soy, so I ended up heating it and making a thick sauce with some water and a little cornstarch. I could see pairing tofu this way with any sauce. I had it alongside brown rice and green beans - very nice, thanks Sharon! The only thing I'm still a little curious about is the serving size - really 8? I used a 350g package which is pretty close to 13 ounces...and...ahem, I ate the whole thing. ;) Made for VegSwap Dec09.