White Rose is right, this is a very basic stir fry, very much on the bland side I'm afraid. Also, I think the method might be a little off - after I browned the tofu (I used 1 teaspoon hot chili sesame oil); I removed it from the pan so that it wouldn't overcook and then added in all the veggies as directed. The green onions and mushrooms ended up very overdone and peppers and carrots were still quite crunchy. I added lots of extra soya sauce to mine, but I just felt that it was missing something. Sorry. Made for 1-2-3 Hit Wonders.
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This is a very good, basic stirfry that IMO requires extra ingredients, according to individual taste buds. For one thing, the tofu didn't brown well at all for me, so I think I'll just omit that step next time. I may also marinate the tofu. The addition of a large chopped tomato made the taste much more interesting. I also omitted the chestnuts and used a yellow pepper, yum. Despite changes, I'm keeping this one for future ideas. Thanks!
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I thought this was pretty good but I think a jalapeno or two would kick it up a bit. By the way I used the whole can of chestnuts and I didn't have any fresh ginger so sprinkled some dry on (didn't measure though) and skipped the rice. Still felt it was filling and very wholesome and nutritious -- plan on eating the leftovers for lunch during the week too! Thanks for sharing!
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