Peanut-Ginger Tofu

READY IN: 20mins
Recipe by Prose

This is adapted from Yahoo Food. The original was too sweet, but my version is a perfect balance of sweet, hot and salty.

Top Review by claire.05

This was really awesome. I would recommend adding more veggies, though (I added broccoli and snap peas and left out the onion). I also threw in some chick peas since I had some leftover that needed to be used. I did not serve it on noodles or rice; it was hearty enough by itself. I didn't have chili sauce so I used hot sauce, and it worked great.

Ingredients Nutrition


  1. Drain tofu and cut into small slices. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook in a single layer about 5 minutes or until browned slightly on bottom. Then stir and continue cooking, stirring occasionally, until thouroughly cooked (about 5-7 minutes).
  2. While tofu cooks, prepare sauce by mixing water, peanut butter, vinegar, soy sauce, honey, ginger, garlic, and chili sauce. Whisk in a small bowl until well-mixed.
  3. Add vegetables and sauce to skillet. Cook, stirring, 1 to 2 minutes or until vegetables are lightly steamed.
  4. Serve with brown rice.

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