Comments on: Chinese Salt and Pepper Tofu Restaurant Style

By: stephan

stephan — Sat, 17 Dec 2011 00:15:01 +0000

How would i lessen the amount of salt and pepper that sticks to each piece? I found it to be too salt&peppery for a main dish with brown rice. I don’t want to give up but just tone it down a bit. thanks!

By: Kat Dennis

Kat Dennis — Thu, 11 Aug 2011 01:39:05 +0000

This looks great and now I’m going to spend more time going over your blog. Thanks for sharing.

By: Anamika

Anamika — Wed, 27 Jul 2011 13:23:19 +0000

This looks yum!!

By: Angela

Angela — Tue, 19 Apr 2011 10:50:03 +0000

Just discovered your website – stunning! I also make a salt and pepper tofu, but I like your variations on this one. Your photos are stunning. I’m now following (stalking?) you on Twitter + RSS

By: kristin

kristin — Fri, 20 Aug 2010 20:12:01 +0000

Despite my frying misadventures, this is the first recipe that’s actually made tofu taste good! Once I work up some more courage, I’ll definitely be trying it again. Thanks!

By: Zom G.

Zom G. — Sun, 08 Aug 2010 23:42:35 +0000

This was a wonderful surprise! The texture and the flavor were perfectly complementary. The quantity of leek & pepper sauce was exactly enough to coat the crispy tofu and the whole dish was savory and mouth-warming. I was tempted to eat the whole batch, but luckily I had my family around to temper my impulses. Needless to say, this is one for the recipe box! Thank you!

By: Katie

Katie — Fri, 30 Jul 2010 17:44:30 +0000

omg! i eat this dish at my favorite chinese restaurant in austin, TX every time I go there. I can make this recipe in houston, tx? YAYYYYY thank you sooo much!

By: Sala @ Veggie Belly

Sala @ Veggie Belly — Fri, 30 Jul 2010 17:27:54 +0000

Oops! sorry! I’ve updated the recipe with the brown sugar.

By: Ava

Ava — Thu, 29 Jul 2010 23:55:47 +0000

How much brown sugar am I supposed to use? I did a tablespoon but I don’t see an amount in your recipe.

By: Ava

Ava — Thu, 29 Jul 2010 23:55:34 +0000

I agree with you. I made this tonight and I’m already planning on purchasing more tofu this weekend.

I’m also thinking of speeding up the process by using two skillets.

Thanks for this delicious recipe. It is a bit time consuming, but it was worth it.