Comments on: Pan Fried Tofu with Vermicelli Noodles

By: Billie-Jean

Billie-Jean — Thu, 07 Jan 2010 17:19:48 +0000

I just had some leftovers for breakfast…tee hee.

By: Carolyn Jung

Carolyn Jung — Thu, 07 Jan 2010 17:18:12 +0000

What a great weeknight dish. Even people who claim they hate tofu are sure to love how crispy and flavorful these cook up to be. Thanks for sharing such a yummy dish.

By: Billie-Jean

Billie-Jean — Thu, 07 Jan 2010 15:39:48 +0000

I think a step people often miss is drying the tofu first. Taking much of the moisture out gives you a crispy texture instead of a soggy mess.

By: Dawn Hutchins

Dawn Hutchins — Thu, 07 Jan 2010 15:27:39 +0000

I just printed out your how to make crispy tofu. Thank you! I have always loved it in restaurants but could never do it myself!

By: Billie-Jean

Billie-Jean — Thu, 07 Jan 2010 14:31:13 +0000

You are totally right. I ate it both ways and they both were great. Without the hoisin the dish definitely has lighter, fresher feel. I love the imput.

By: tigerfish

tigerfish — Thu, 07 Jan 2010 09:29:42 +0000

I think even without the hoisin sauce, the dish will taste really good!