This is an easy dish for an Asian dinner spread or meal in its own right. Exchange the chicken stock for vegetable stock if you want to make vegetarian.
This is the first recipe I have used from this site. I was cooking for my girlfriend who is a very fussy eater, so I decided to do her a vegiterian dish, it went down really well, she loved it and it took no time at all. Since then I have used the recipe again but used Chicken instead of Tofu, this is equally as nice, a word of warning, if you are not keen on spicy food only use half the amount of Cayenne Pepper. - 06 Sep 2007 (Review from Allrecipes USA and Canada)
This was a nice, simple stir fry. It lacked a little in flavor of the sauce, so I added a bit of szechuan to taste. The tofu took on the flavor quite nicely. Served on top of white rice. - 15 Sep 2007 (Review from Allrecipes USA and Canada)
Prepared as directed. Very little taste. Tofu just dropped into a wok for one minute is not going to absorb any flavor. Wouldn't make again. - 27 Feb 2008 (Review from Allrecipes USA and Canada)