Comments on: How to Cook Tofu

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 06 Mar 2026 19:49:56 +0000

In reply to SharLise. Thanks for your sweet comment, SharLise! So glad you love the tofu.

By: SharLise

SharLise — Thu, 05 Mar 2026 19:31:25 +0000

Mmmmm my go-to recipe for sriracha tofu. I don’t use the Taamari with it though. Just the Sriracha and cornstarch works every time of course works best when you get most of the water out for sure. Love your website and your cookbooks.

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 17 Jan 2026 15:56:19 +0000

In reply to Rachel H. I'm glad you've loved it!

By: Rachel H

Rachel H — Sat, 17 Jan 2026 01:48:04 +0000

Love this! Have made it multiple times and go heavy on the sriracha for some extra kick. Thanks for a great go-to recipe!

By: jerrod

jerrod — Tue, 30 Dec 2025 00:41:37 +0000

garbage, didn’t work came out hard like cement too high of temp and shouldn’t be fully drained of water. you dont know how to cook tofu period

By: Nathan k

Nathan k — Sat, 01 Nov 2025 00:52:05 +0000

Worked pretty well for a simple, no marinade recipe, I added a little black vinegar.

By: Mack

Mack — Sun, 21 Sep 2025 01:02:01 +0000

Never had tofu and I guess I can say I am not a fan of it? Or maybe just this taste. Had a plain piece and it was fine but wasn’t delicious to my taste or anything like that. Got some sweet and sour out for it and that was better. Like a vegan nugget

By: amit

amit — Sun, 17 Aug 2025 06:21:45 +0000

I loved the recipe but sriracha is difficult to find in INDIA so I had to add additional spices. would like a recipie without sriracha

By: Soltahr

Soltahr — Sun, 25 May 2025 19:41:16 +0000

I have corn allergy, so used almond flour instead of corn starch. Also wanted to to be non gmo

By: Colleen L.

Colleen L. — Mon, 03 Mar 2025 19:31:24 +0000

Love this sushi bowl! The tofu was excellent. It turned out so well. I added the cornstarch, which made it crispy while the marinade made it very tasty. I was chomping on the cubes of tofu before assembling the bowl. The combination of flavors and textures of this sushi bowl was perfect. The star of the show for me was the Spicy Mayo. I can imagine using it on everything — salads, eggs, hamburgers, fish, chicken, and other bowls. It’s tasty and I think very versatile.

Thanks for sharing this excellent recipe.