16 Reviews of Broiled Tofu or Tempeh

From: winkki

On Mar 31, 2004

Another great tofu recipe from Bergy, easy to prepare, chewy on the outside and almost creamy on the inside. Dh doesn't mind the idea of tofu but doesn't like many of the ways it's prepared, but he liked this one. I added some chopped scallions for color and flavor (and because I had them on hand ;o). I also turned the cubes after the initial broiling and broiled the other sides a bit more to get that nice browned, chewy edge everywhere. Served it over jasmine rice with asparagus on the side. Thanks!

From: mollycoddle

On Dec 27, 2004

This was easy and flavorful! It did not reheat in the microwave very well though. I'll have to make it in smaller quantities or when I have company for dinner.

From: jackieblue

On Feb 11, 2005

I was concerned that the ginger would be a bit much, but I left it in and I am glad I did. Lovely things happened to the ginger and garlic under the broiler with the soy sauce. This was fast, easy, and tasty. I used a thinly sliced scallion instead of fresh parsley. I had no problem polishing this off, but I didn't serve it over rice or anything. That would be good though. Thanks for sharing!

From: Juliann

On Dec 4, 2005

My bf (who dislikes tofu) liked my version of this (I put wine and worchester sauce in the pan)

From: Missy Wombat

On Feb 10, 2003

Yum! My toddler loves you for this! A great mix of tastes. We only have ketchap manis in the house at the moment for the soy and the slightly sweeter taste works well.

From: Chef #222819

On Mar 3, 2006

Fantastic starter or party food. Used regular tamari and was too salty, must use low sodium soy sauce or tamari.

From: 49flavours

On Jan 4, 2009

Really delicious!! I used a few more mushrooms and substituted 1 T of the soy sauce for Allegro Hickory Smoke Marinade. Also, I had to cook it longer than your instructions but that's probably because my oven is 12 years old and I like my tofu dry. I just flipped it several times and broiled it longer and it was wonderful. Thank you.

From: Eat Your Vegetables!

On Nov 30, 2008

When I was living alone during school, I was making this all the time! I'd make it at least once every other week with a baked potato and lemon garlic greens. Now that there's more than just me to cook for, I've had to add some variety to my cooking, but this is still a super easy and accomodating dish for a busy weeknight. I've made this with and without the ginger and mushrooms at various times. It's best with all the ingredients, but works in a pinch when the fridge is low on ingredients. Just make sure you always have a bottle of minced garlic, some low-sodium soy sauce and tofu on hand.

From: Hungry Chefs

On Oct 17, 2005

This dish is wonderful! I enjoy blending different flavors together (and I love Asian), and this recipe does it perfectly. Not only does it taste delicious, but tofu is an excellent source of heart-healthy protein and easily acts as a main dish in this recipe. Because I like my food very spicy, I added some hot chili paste (revs up your metabolism too!)- yummy!

From: cookin410

On May 4, 2005

Easy and tasty - my 14 year old son made it and everyone loved it - me, my husband, and 5 kids! We didn't have parsley, but it was delicious anyway. We used Portobello mushrooms.