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21 Comments

  1. I used regular tofu but some strips still held up nicely and didn’t crumble. Paired it with buckwheat and sautéed vegetables. This might be the first time I couldn’t actually taste the tofu, loved it and will make again!






  2. This was a really great recipe, as a family we are trying to incorporate more plant based protein. The only thing I added was a couple of tablespoons of brown rice flour to coat the pieces right before frying. The pieces came out beautifully crispy!






  3. Flavors were great! Unfortunately I had little to no success peeling the tofu. I did use firm tofu and got some strips out of about half but the rest crumbled. By the time I shook it up in the container to marinate the existing peelings also turned into crumbles. Any other tips for getting the strips to hold? Would make again, but would treat it as a scramble…






    1. Hi Erin, sorry you didn’t have much success with peeling the tofu. It’s the firmness of the tofu. I have found that some tofu that’s labelled ‘firm’ is softer than others. So I’d say that was the culprit. Try an extra firm with that same brand or try another brand of tofu. You will get a little bit of crumble, but nowhere near as much as you described. I hope you have better luck next time! Let me know how you go 🙂

  4. Its fantastic – much better than cubes or slices for vegan fried rice, and so flavoursome. As there’s tamari (or soy sauce) in the tofu marinade, I omitted the soy sauce ingredient in the fried rice. The family (All non-vegans except me)loved it – as did I!

    1. Glad you enjoyed it, Terry! Sounds like the perfect addition to fried rice 🙂 Next time, would you mind leaving a rating alongside your review? Star ratings really help us and readers who are thinking of making the recipe. Thank you!

  5. I am trying this. I had extra firm tofu on hand. It does not peel well at all. Tried the veg peeler, and 2 mandolin slicers. Got some slices and lots of crumbles and chunks breaking off. Next time, I will use firm, not extra firm, and I will try draining and pressing ahead. This looks good on paper, but this time it did not work really well. Will keep trying to see if I get good results. BTW, how long can you leave the tofu marinating?

    1. Hi Kathy, I only saw your comment now! Sorry to hear that you didn’t have much success with extra firm tofu. They also vary from brand to brand. But firm tofu sounds like the way to go in the future. You can leave it to marinate for up to 24 hours.

  6. Turned out great! I used my air fryer and skipped the extra 2 tablespoons of oil…seemed to work out fine!

    1. Hi Susan, I haven’t tried it myself and I’d worry that baking it would dry it out too much and you wouldn’t get those nice crisp edges without the oil. Please let me know how you go if you try it 🙂