By Chef #208121 on April 27, 2005
Photo by Annisette
Photo by Annisette
"This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said "It's a keeper." He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was "OHH GOOD I like this." and dove right in."
Serving Size: 1 (256 g)
Servings Per Recipe: 4
"These are sooooooo good! I didn't have high hope as I was mixing it all together, it didn't seem there was going to all that much flavor, but there was plenty and it the flavor was perfect! I almost left the water chestnuts out and I'm glad I didn't, they really added the extra little something. I use of for the sauce, it is plenty sweet, but goes well with the jewels. I wouldn't change a thing. I only made 1/3 of the recipe and wish I would have made the whole batch. I wonder if these freeze well? Thanks so much for sharing this total keeper recipe."
"This was very yummy! I found the sauce really sweet when I tasted it by itself (I used pineapple juice). But when it's put together with the meatballs, the two really went together well. I served it over barley. Very hearty and good. The only issue I had was that my meatballs didn't stick together very well. Not sure why! Thanks so much for sharing! :O)"
"This was excellent! Really looks nice also. Note, if you keep kosher, it's pareve. I substituted bamboo shoots for water chestnuts for my husband who was on a low carb diet when I tried it. Also, cooked all the vege's with a little peanut oil in the microwave for a few minutes before adding the tofu. The sauce was fine, but I made another one in addition, again for the low carb DH. Mix equal parts soy sauce and rice vinegar. Add hot sauce to taste."
"Delicious!! And, it pleased the meat-eaters in my family! Thanks!"
"This was amazing! I actually cut the recipe in half and it turned out perfectly. I didn't have a green pepper on hand, so I made up the difference with a bit more mushroom and water chestnuts. Next time will try with the green pepper too, because I KNOW I will be making this again"
"Awesome tofu dish, and the zingy sauce complements this so well! I followed your lead and used straight pineapple juice. The scallions and other vegetables give it great texture, so it's not like you're eating a big chunk of tofu. Even hubby liked it - and he's not normally a real big fan of tofu (I let him try it before telling him what it was ;). Thanks for posting yet another super-simple and tasty vegetarian recipe!"