It is tasty good. I like tasty & spicy 👍

OMGOSH! The flavors in this dish sang sweet savory tunes to my tastebuds. I used Chilli oil in lieu of paste; used arrowroot in lieu cornstarch ; and made an extra batch of rhe sauce to add as a finishing touch.Definitely making this one again and again.....next time, I’ll add some broccoli.

Loved this! I used a tsp of sriracha powder instead of chili paste and it was great! Will definitely make again.

This is very similar to a tofu version of Madame Wong's Kung Pao Chicken, from Long-Life Chinese Cooking from the late '70s. This recipe was delicious, as is, but, I think I prefer the Madame Wong version sauce..., with a touch of seasame oil, and cooking sherry. Also, I cut the tofu into slices, so that it would be easier to coat in cornstarch. And, some toasted peanuts would be awesome. But, the type of chili paste also really makes a difference. While I love Huy Fong garlic chili paste for Vietnamese and Thai inspired meals, you really can't beat Lan Chi Chili Paste with Garlic from an international market for Chinese.

Very nice, I used plain flour as hat was all I had, and it was yummy!

Good recipe. We added some broccoli and string beans with garlic and rice into the mix. I will make this again, but double up on sauce to account for the extra veggies and rice!

Loved it! I will be making this again as it's my favorite meal I've found so far. Quick tidbit, I added some agave to the sauce and I added cayanne pepper on top of paprika. It's not for the faint of heart, but nothing makes food exciting like spiciness! I squeezed most of the water out of the tofu (extra firm) and it helped with the frying time.

sooo tasty! love the tofu done this way

Was yummy, but I had too much spice

Yumm!!!! But I did modify :) so first of all NOTE, not all ingredients are listed and one must also make rice which is only listed at the end of the directions. This meant I had to marinade for an additional ten minutes. I made triple the sauce with extra chilli too as I think I had too much tofu... there wasn't enough marinade to cover the tofu. I only used red capsicum, I had brown onion instead of red, I didn't have any spring onion and instead of chilli I used chilli paste. Was so delicious. One thing to improve next time is another crunch element. I think crushed cashews would be delicious! And green onion would have been good to break the spice I'd created ha. Tasty though, looking forward to making again :)