I don't like having to clean out a pan in mid-cooking. I always stir-fry first, remove the vegetables so that they remain crisp-tender, then add the sauce and tofu for a recipe like this. I also omit extra salt. The soy and Worchestershire have plenty. I made a variation on this dish (different vegetables) earlier this week. I used a teaspoon of sugar and maybe a teaspoon of oil and finished the dish with a dash of sesame oil and toasted sesame seeds.

I soaked the tofu cubes in the black sauce in the frig for 30 mins, then air fried them at 400 for 7 mins; added to the veggies in the sauce pan at the end at it was delicious!!

I was 2 years ago old when I realized that it is sooo much easier to slice a cube of tofu twice horizontally and brown three stable planks than it is to brown a panful of delicate 1/2" cubes. Can't wait to try this recipe.

I made this for dinner tonight and served it with white rice. It was definitely a hit. I omitted the extra salt and am glad I did - the dish was salty enough. (Might consider decreasing the soy sauce by 1 Tbsp next time). I also didn't have snap peas so used asparagus only. It made a very satisfying meal. I will be adding it to our regular rotation!

I would reduce sugar and use hoisin. I usually ignore or replace sugar in recipes. That is my preference.

I loathe tofu so I substituted shrimp to make this a one-pot meal.

I have a few suggestions for this recipe. 1) Double the amount of sauce. 2) Use 1 1/2 tsp of black pepper, or use the recipe amount and add a teaspoon of Sirracha. We found it to be too bland. 3) Add some color by adding about 1/3 cup of a jar of roasted, sliced red peppers.

Based on what was in the refrigerator, I used broccoli (for asparagus) and sliced carrots (for peas), forgot the shallot (but didn't miss it) and used Thai sweet chili sauce and oyster sauce instead of the sugar and salt. Best thing I've made in weeks!! Super good.

As with other NYT recipes, the timing = cooking time from a complete mise en place, not prep time. They can't account for people's different chopping and measuring speeds. (Me, I try to assemble ingredients on the counter and invariably forget at least one thing.)

I add a dash or two of rice vinegar to this, and almost every soy-ginger variant. Sometimes lime, sometimes fresh cilantro.

I made this exactly as written except for no cilantro or spring onions to garnish. Needs twice the pepper sauce in my opinion. Pretty good combo. Will make again.

Bonnie. You might try using half Sichuan pepper along with regular back pepper. Ottolenghi's "Plenty" has a similar back pepper tofu recipe and I use half Sichuan pepper which gives a nice flavor. I also cook an onion and sweet pepper and then toss in some cooked broccoli at the last minute.

Although this recipe says « Time: 20 minutes », it took me nearly 50 minutes to prepare. And I’m an experienced cook. I won’t make it again. Too much work for an ordinary taste.

My large shallot is huge. As are my garlic cloves. Please also suggest amount like 1 tb or 2 tsp please. I mean I can be flexible, but the first time I make these recipes,I try to be precise so I know next time what I like. My small garlic cloves are probably the 1/4 the size of my large - or more. My shallots from the market are three or four times the size of the ones I grow. A steady guide lets us know how to deviate in future.

This is a fantastic, quick, easy, and healthy dinner. The whole family loved it. I served it with steamed brown rice. Adding it to our regular rotation.