Tofu with Peanut-Ginger Sauce

Tofu with Peanut-Ginger Sauce

33 Reviews
From: EatingWell Magazine, February/March 2005

Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Sauce
  • 5 tablespoons water
  • 4 tablespoons smooth natural peanut butter
  • 1 tablespoon rice vinegar, (see Ingredient note) or white vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • Tofu & vegetables
  • 14 ounces extra-firm tofu, preferably water-packed
  • 2 teaspoons extra-virgin olive oil
  • 4 cups baby spinach, (6 ounces)
  • 1½ cups sliced mushrooms, (4 ounces)
  • 4 scallions, sliced (1 cup)


  • Active

  • Ready In

  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 ½-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.
  • Ingredient Note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet vinegar made from fermented rice. Find it in the Asian section of supermarkets and specialty stores.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: generous ¾ cup
  • Per serving: 216 calories; 14 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 12 g protein; 77 mcg folate; 0 mg cholesterol; 5 g sugars; 3 g added sugars; 3,582 IU vitamin A; 7 mg vitamin C; 223 mg calcium; 3 mg iron; 179 mg sodium; 414 mg potassium
  • Nutrition Bonus: Vitamin A (72% daily value), Calcium (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2 medium-fat meat

Reviews 33

May 09, 2017
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By: andrea77
I read and try a lot of recipes online and rarely do they live up to expectations, but this one did. It was fantastic. I did add in some diced red peppers and sliced mushrooms and extra garlic, but otherwise followed the recipe. I served mine with cauliflower mock rice and noodles for the kids. Oh, one tip, the quality of the soy sauce will likely make a big difference with the flavor of the dish, so opt for a higher quality soy sauce.
May 07, 2017
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By: Ced1106
Worth a shot. Not a big fan of tofu (I ate this as part of a diet), and this dish didn't change my mind. Sauce is interesting -- peanut butter, honey, soy sauce, ginger, garlic.
April 29, 2017
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By: PeteyV
Absolutely delicious dish! So easy to prepare and the ingredients are cheap. I would recommend having the unchanged recipe with brown rice vermacilli as it does not dilute the delicate flavours.
March 18, 2017
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By: Teerna Bachoo
I used white vinegar instead of rice vinegar and skipped spinach. Hands down this was the best tofu dish I have ever had! Such a delightful flavour! Everyone at my place loved it. Will definitely be making it again :)
October 31, 2016
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By: jfkatz66
Normally this would be some of my favorite flavors but I found this blah. I put in the exact measurements for the sauce and I ended up putting in Sriracha sauce and more rice vinegar and soy sauce. I used sugar and salt free peanut butter as that was what I had so maybe that contributed. Another reviewer said the peanut butter obliterated the ginger and garlic flavor and I kind of agree. Maybe it needs more garlic and ginger?
November 30, 2015
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By: EatingWell User
Favorite tofu dish This tofu recipe is a favorite in our house. We've been making it for years. I throw in extra veggies like red pepper for crunch.
March 17, 2015
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By: zferguson1983
Delicious Healthy Dinner That Doesn't Taste Low-Calorie I absolutely loved this, and the sauce was so easy to prepare (my 2.5-year-old helped stir it), particularly if you can use cheats like frozen ginger and garlic purees. It didn't taste low-calorie, and it filled me up. I used basmati rice as this was all we had in, and it worked well with it. My little boy found it a bit too spicy, so I cooled his down with 2teaspoons of low fat Greek yoghurt. It cooled it down in both senses of the word, and made me realise this would make a really nice cold pasta-salad-style dish if you have leftovers the next day if you do this. If you aren't vegetarian, you could substitute in some meat instead of the tofu. The sauce would work well to make chicken satay skewers too. Pros: Easy to prepare, tasty, Low-Calorie Cons: My family aren't convinced by tofu's texture
November 07, 2013
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By: EatingWell User
Too much peanut butter. It drowns out the ginger and garlic and coats everything in an overwhelmingly peanut buttery slime. If I ever make this again, I'll cut the peanut butter in half.
July 28, 2013
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By: EatingWell User
Delicious, Versatile and Healthy Made as per recipe with the following additions- -Added two teaspoons of Sambal Oelek to the sauce -Added one, large, julienned carrot with the veggies -Replaced the green onions with 1/2 sliced white onion I used black tofu and served it over brown rice. It was filling enough for four, including two growing kids, and we all liked it.
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