Lovely! The crispy texture of the tofu makes this a stand-out. I used Shanghai pak choi and dried shiitakes. I used unsalted homemade chicken stock. Good thing because it was on the border of being too salty - use a lower sodium soy sauce as well as unsalted stock if possible. But overall, a quick easy and delicious dinner, served with rice.
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Both liked and disliked this recipe. The tofu and bok choy came out pretty well. I found the tofu kind of bland, but my wife enjoyed it. The problem was the sauce - it's possible I used the wrong kind of fish sauce, but the fishy smell and taste was extremely overpowering. I had to double everything else in the sauce recipe and then add ginger and garlic to make it palatable. With those adjustments, it came out to a pleasant meal.
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Very tasty! I would add a little garlic next time. Also, it should be noted that that if you plan to keep any leftovers the sauce should not be poured on top (the tofu will become soggy). I skipped the fish sauce and added a little sweet chili sauce instead of sugar. Delicious!
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One of the best meals we've had off of Recipezaar!!! My boyfriend LOOOVED it. We followed all directions, selecting the low-sodium options where applicable, and it was salty-but-not-TOO-salty. Exxxxcellent :D
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I love this dish. I use low sodium chicken broth, dashi (instead of fish sauce), and added minced garlic to the sauce. I usually eat this with rice to soak up the delicious sauce. Thanks!
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This was incredible! I used 1 Tbs sesame oil and 1 Tbs veg. oil to fry the tofu because I love sesame flavor. I had some button and portabella mushrooms on hand so i used a mix of those instead. Also, I just omitted the fish sauce and used regular veg. broth and soy sacue and didn't find it too salty at all. I sprinkled a few sesame seeds on top to make it look even prettier. Thank you for sharing this recipe. Very, Very Tasty! :)
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It was eaten but my DH still wished there was some meat in it. Great way to cook tofu and a beautiful presentation.
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Ah, now this was one of those recipes which I was enticed to make because Sharon's photograph was just SO seductive. And we were absolutely delighted with the dish when I made it. I used my Vegetable Stock, baby bok choy and several different varieties of mushrooms. I've always enjoyed eating baby bok choy but until now have never had a recipe that - as it were - really showcased them. I read all the reviews before making this recipe, and decided to use white wine in place of the fish sauce, which suited our taste preferences perfectly. Thanks for sharing this wonderful recipe, Sharon, which I know I'll be making again. Loved the bok choy, the mushrooms and the yummy tofu! And a great blend of flavours!
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Terrific and healthy! It makes a pretty presentation served on a platter. I did use low-sodium broth and low-sodium soy sauce and the flavor was just right. I used shiitake and button mushrooms. I had to use 1 large regular bok choy instead of the baby variety. I will make this again with the cute little baby bok choy. Thanx!
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I used part Shiitake and part straw mushrooms, which turned out great.
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Didn't have fish sauce so I used Oyster sauce. This was really very nice. I used low salt versions of broth and soy sauce.
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REALLY good. I left out the fish sauce and added raw cashews at step 17. Fed it to 2 meat-eaters who said it was the best meal they'd had all month. Thanks for sharing :)
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Great flavor! I fried my tofu nice and crispy, the sauce was delicious, and I love bok choi! This is probably as authentic-feeling an oriental recipe as I've cooked.
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Yum!!! I reduced the fish sauce after reading that the recipe was a little salty, but other than that I followed the recipe exactly (except I did use ginger powder). My family didn't leave left overs and was asking for me to make it again soon. I definitely will!
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This is really really good! I made it as written except for adding some sliced sirloin steak which I dregged in cornstarch and fried, same as the tofu. We DID think was too salty, but the fish sauce adds such a distinctive flavor that I don't want to leave it out...I think next time I'll try cutting down on the amount of fish sauce, use low sodium soy sauce, and use some homemade broth without salt.
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Oh my gosh, this is such a great recipe. the cornstarch makes this a unique and exciting way to eat tofu. And the sauce is absolutely delicious! and the bok choy...can't say enough (other than make this dish! :)
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I don't think it's the soy sauce that makes this so salty. (I used half regular and half low-sodium soy sauce, and reduced-sodium vegetable broth). Fish sauce is really salty and 1/4 cup of it is a lot. Next time I would leave out the fish sauce and use wine or juice instead. This dish made me laugh. Reading it over, I'd been really surprised to see a traditional Chinese vegetarian recipe (well, it would be vegetarian without the fish sauce, which you'd be better off without, anyway) in Country Living, which I think of as such a meat-and-potatoes American magazine. That was because I hadn't clearly pictured the presentation until I had it on the plate. You end up with a little cutlet of tofu covered with a salty, glossy brown mushroom gravy, with a side of green vegetables and a side of rice or pasta. If that is what your family expects, this might be a good recipe to start them on tofu. It has lots of nutrients and it seems fairly authentic. (Except for the fish sauce. Is fish sauce even used much in China? Wouldn't wine be more traditional anyway?)
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This was a delicious and very nice-looking meal. Great colors! I used the fresh shiitakes and yu choy (looks like gai lan) instead of bok choy. I used kikkoman japanese soy sauce because it is the least salty one I have, and the result was not too salty for us. Thanks, I'll be making this recipe frequently.
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Delicious! I made this using the baby bok choy and fresh shiitake mushrooms. We really enjoyed this, I'll be making this again. Thanks Sharon, good recipe!
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