Tofu With Peanut-Ginger Sauce

READY IN: 15mins
Recipe by PumpKIM

From Yahoo! Recipes

Top Review by Chef PWIII

This was quick and easy- which is what I needed. It needed to be doctored a bit though. I added much more soy, a bit more water, and an extra tablespoon of vinegar. I also added some asian spices from an seasoning mix I had on hand. I think the 4 tablespoons of peanut butter was a bit too much. I served this over rice and it was filling and felt good on a cold night. It didn't knock my socks off, but it was pretty good.

Ingredients Nutrition


  1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
  2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
  3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
  4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a