I tried this tonight, and although I don't think it quite lives up to the hype, I thought it was really good. The biggest problem with it is that unless you are a cooking whiz, you will find this to be incredibly time consuming. I suggest enlisting some helper monkeys, or failing that, some friends.
My favorite part of the recipe was the tofu. Although it's a pain to do, the reward is tofu that turns brown and crispy and cooks cooks up wonderfully with no sticking! That's right, no sticking! Just gliding my tofu cubes around the pan in joy made this recipe worth it.
Everyone on vegweb raves about the sauce, but I thought it was kind of average. I thought that it needed some kick, so if I make this again I will add something hot.
Also, some tips:
- just about everyone on vegweb says to double the sauce.
- you should probably cut the sugar a bit.
- you don't need to use quite as much corn starch as they say. What you do is take two bowls and use one for the egg replacer and the other for the cornstarch. Left hand coats the tofu cubes with the egg, right hand coats them with the cornstarch and places in the pan.
- make sure you look around once in a while during the tofu frying because unknown to me, my entire apartment filled with oil smoke while I was cooking. On the bright side, I learned that smoke detector doesn't work.
- crushing ginger in a garlic press can potentially be a timesaver... but if you cram a huge chunk in all at once, and press it really hard despite the resistance, it may explode in your face. Not that this happened to me...