Japanese Teriyaki Tofu

From: JapGirl

On Feb 5, 2003

It was quite tasty, but I found that the amount I used for the Teriyaki sauce made the dish too salty. A cup of the sauce would have been best. I also could have done this with meat like Chicken or Beef (even Fish!). Also, I could have added more veggies to this dish as well.

From: jessica123

On Jul 23, 2002

It was incredibly salty. It was probably the brand of Teriyaki sauce I used (kikoman). It tasted like salt soup. I checked the contents of the sauce and it was 25% sodium.

From: winkki

On Mar 23, 2004

Great recipe! I cooked the peppers separately (family allergy, but sounded too good to skip altogether) and couldn't find Daikon but those were the only veggie modifications. The only other change I made was to marinate the tofu for about an hour beforehand and then cook the them separately as dh prefers his very browned and I didn't want the veggies to get mushy. I didn't find it salty at all, although we use low-salt teriyaki anyway (but even if we didn't, I'd never hold my choice of sauce against a recipe!) We served it over jasmine rice...very colorful presentation and looks much more involved than it really is. Thanks!

From: Caryn Gale

On Mar 1, 2003

Great tofu recipe. I served this over the weekend to a vegetarian Atkin's dieter guest. We all loved it. I left out the carrots and cut the tofu into long strips/fingers. Looked great and tasted even better.