Tofu-Vegetable Stir-Fry
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- Recipe categories: Rice, Vegetables, Mushroom, Beans and Legumes, Peas,
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Total Reviews: 2
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By klamkin177
Fellsmere, Fl
on January 10, 2012
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Overall I think this is a great base recipe. I used firm tofu instead of soft tofu. I also pan fried the tofu first in a little seasame oil for texture. The one and only thing I did not like, and if I were to make it again, is the balsamic vinegar. I did not think it belended well with the Asian theme. Next time I would use maybe rice vinegar or something similar. On a more postive note, loved the sihracha!
By Scarlett401
on January 09, 2012
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I made this recipe using 3.5 oz. fresh shitake mushrooms and 16 oz of firm tofu rather than the 14 oz the recipe called for simply because that was the size of the package I bought.
The timing of cooking was all appropriate and I added some small baby bok choy when I threw in the snow peas. I love mushrooms so would add more next time.
It was tasty and really quick and easy. The sauce is good and not too heavy or sweet. I love sihracha so I added some of that as well as salt per taste to my own bowl.
I'll definitely make it again.