Total Time
Prep 30 mins
Cook 20 mins

This recipe originates from the Chicago Diner, a vegetarian restaurant. The directions for this are pretty vague. I'll update it once I have made it. If you make it before me, please share your experience.

Ingredients Nutrition


  1. Combine marinade ingredients in a bowl.
  2. Cube tofu and add to marinade; allow to sit for 30 minutes.
  3. Combine sauce ingredients except for oil; set aside.
  4. In a medium skillet, saute the vegetables and ginger in oil.
  5. Gradually stir in the marinated tofu cubes.
  6. Top with the peanut sauce, and serve over basmati rice.
  7. Garnish with chopped peanuts.
Most Helpful

I was looking for a recipe nearly the same as this. I didn't have the time for marinade and, like another reviewer, wanted the tofu fried. Sprinkle a little cayenne on the drained tofu (it won't be too hot if you only dust it) then fry it with 1-2 T peanut oil and 1/2 the garlic and ginger. Keep it moving and with enough oil or it will stick. Remove from the pan, add more oil if necessary and saute the vegetables. Mix the tofu back in, top with the sauce and serve. Very good and quicker than marinading for 30 minutes.

Robert in MI October 05, 2005

This was delicious. Things I'd modify next time I make it: Add peanuts for some added flavor & crunch. And I would fry the tofu (I used extra firm) seperately briefly before adding it to the rest of the vegetables to get it slightly more crisp.

eln105 June 27, 2005

Delicious! I love the sauce! I halved the recipe and it made 3 nice size servings. Thanks so much kburie!

Sharon123 May 22, 2005