By Sue Lau on August 05, 2002
"Posted by request."
Serving Size: 1 (89 g)
Servings Per Recipe: 4
"Excellent. This is how I usually prepare my tofu now. I have made this about a dozen times but from reading other reviews and personal preferences I make the following changes: first, I use only about 1 teaspoon of seasoning salt instead of 2 teaspoons regular salt. I found it doesn't need the cornstarch so just use the peanut oil and use a teflon pan when I fry it so it doesn't stick even a bit. Delicious, I love tofu made this way. Thanks for posting."
"I added less than half the amount of salt it called for and still found it to be too salty. Other than that, it cooked well and had a great consistency. The taste would have been great if not for the abundant salt."
"This was pretty good. Too salty for me (and I added less as instructed after reading some comments below) but it was incredibly easy and quick to make. I served it with some grilled asparagus and rice but we actually preferred grabbing them off the plate and snacking on them the next day, as opposed to using them for a meal."
"I thought that the tofu was too salty for my taste but my bf almost ate the whole thing. i also marinated the tofu in the salt/pepper/garlic for about half an hour. I will use less salt next time."
"This adds a nice touch to plain tofu! I read other reviews and did reduce the salt portion to half. But, it was still a little too salty for my taste. Next time, I'll probably use only half a teaspoon of salt. Other than that, great flavor and super easy to make! Thanks for the recipe!"
"certainly have to agree on it tasting better than plain tofu..but not the best tasting tofu i've ever tasted either."
"this was okay. i just pan fried it minus the oil to make it as healthy as possible. definitely less salt! thanks..."
"I didn't expect this to be SO good, but it is now my favorite tofu! I did things a little differently. I just sliced the tofu, coated both sides with the spices, let it sit 15 mins or so, coated it and dry fried it with no oil. I LOVE IT! And it couldn't be easier."
"Agree on using less salt. For flair, I added red pepper flakes to the marinade. Diced up some red, green and yellow peppers along with some vidalia onion and served all over rice with soy sauce. A keeper!"
"Very nice dish. I went a little too heavy handed with the salt though, must remember that tofu readily absorbs flavorings, so will be more careful next time. Thank you for posting."
"This was delicious! I'm always trying to find ways to make tofu more appetizing to anti-tofu-ers. This did the trick! :)"
"This is an excellent recipe. It's easy to make, and the ingredients are always handy. A friend who swore he *never* likes tofu had to admit that this was really good. We had it with veggie Singapore noodles (yummy curry flavor) and mixed fresh vegetables. I'll definitely make this again."
"So yummy! I cut the tofu into fat sticks instead of cubes, and the salt and pepper flavor reminded me of french fries. I was worried that they might need a dipping sauce but they were great on their own as a side to the rest of our meal (peanut noodles and spinach sauteed with garlic)."
"I tried this with firm silken style tofu as my regular cotton wrapped tofu had decided to sleep with the fishes. It actually came out really well i cooked the triangle shapes untill they were almost black on the ouside and was rewarded with a crispy outside coating a gooey creamy inside. I loved it the bigger half thought it was ok (but admitted he dosent really like tofu) so i ate his too. cant wait to try it with cotton tofu too! "
"YUM! So easy to make and tastes just like it does in restraurants. I served it with jasmine rice and stirfried veges with cashews (as a side). Be careful- very addictive!"
"Easy to make and very delicious. I would definitely make this dish again. Thank you for the recipe :) Served with coconut rice. Yummy and quick to prepare !!!!"