By hannahactually on June 20, 2007
Photo by Prose
Photo by Prose
"Another wonderful vegetarian recipe from Mollie Katzen's cookbook "Vegetable Heaven." This is one of my favorite ways to prepare tofu, and you get the added benefits of vegetables and flavorful sauce. Keep in mind that the fresher and firmer the green beans, the better this will taste. Tastes best served with basmati or jasmine rice."
Serving Size: 1 (372 g)
Servings Per Recipe: 4
"Pretty good, but could have been just little better. If I make this recipe again, I'm omitting the lemon -- to me it tastes weird with peanut butter! On the preparation side, I recommend steaming the green beans tender-crisp before stir-frying them. Also, to keep the tofu firm, you can cut it into 1/2" slabs and wrap them in a dishtowel to absorb excess water, then dry them even more by cutting them into squares and baking them at 350 degrees for 10 minutes."
"Not bad... I'm the only one in the house who eats tofu that isn't hidden in a smoothie, so this made a TON for me. I hope it freezes well. I enjoyed the flavor of this, although I had a low carb satay sauce I had already made in the fridge and used that for the sauce. I think next time I make this, I'll cut way back on the amount of peanuts, because for my tastes this had too much, and overpowered the flavors of everything else. I'll probably go for about 3/4 cup peanuts max, but it was good enough that I'm willing to fiddle with it to get it to my tastes. Only change besides using my own satay was to add some carrots to the green beans while stir frying. Thanks for sharing."
"Just made this for dinner tonight. We followed the directions except we used a wheat free tamari as we had a gluten free guest. All of us loved it. Thanks for a great recipe"
"Loved this! I haven't made the peanut sauce from this recipe as I usually make this when I'm feeling lazy and I love my bottled peanut sauce I have in the fridge. But the tofu is fantastic, it is also very good if you omit the green beans and put the tofu mixture on top of some baby spinach and brown rice. Very very good!"
"This was exactly what I was looking for tonight -- something light (I didn't make the satay sauce) and flavorful for a side w/our salmon. I omitted the tofu, replacing it with more g-beans, and probably put in extra ginger/garlic (I was eye-balling it). I also used cilantro-lime-flavored-peanuts. The effect was superb, and I'll definitely revisit this lovely family of flavors. Thx!"
"I happened to have almost all the ingredients for this on hand, and my family really enjoyed it. My Dad liked that the green beans were not overcooked. The only changes I made were to omit the salt and sugar, although I added a drizzle of honey to the sauce after tasting it. I liked the technique for making the peanut sauce. Using hot water made it smooth and easy to mix."
"This was pretty good! I made a couple changes though.. I didn't have any pepper flakes, but I did have a hot chili sauce, so I doused the beans and tofu with it, and also added about a tablespoon to the peanut sauce, and used rice wine vinegar in it as well. It still wasn't very spicy, so next time I make this, I'm going to use a ton of the chili sauce to give it a good kick and balance out the sweetness, and also leave out the sugar. The peanut butter and toasted peanuts were sweet enough. Good recipe!"
"This was a wonderful, flavorful recipe! Followed the recipe as is and ate it with white sticky rice. My children and husband devoured it in minutes! My family loves peanut sauce and make it often, so this was a nice new way for us to eat it. We will be making this again! Thanks so much! Made for Peanut Sauce Tag."