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. Source: EatingWell Magazine, February/March 2005

Stacy Fraser
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Ingredients

Sauce

Tofu & vegetables

Directions

  • To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

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  • 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.

  • 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.

  • Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Tips

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 Facts

216 calories; 13.9 g total fat; 2.3 g saturated fat; 179 mg sodium. 414 mg potassium; 11.3 g carbohydrates; 3.3 g fiber; 5 g sugar; 12.4 g protein; 3582 IU vitamin a iu; 7 mg vitamin c; 77 mcg folate; 223 mg calcium; 3 mg iron; 66 mg magnesium; 3 g added sugar;

Reviews (33)

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33 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/09/2017
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. Read More
Rating: 3 stars
05/07/2017
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. Read More
Rating: 5 stars
04/29/2017
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. Read More
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Rating: 5 stars
03/19/2017
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:) Read More
Rating: 3 stars
10/31/2016
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? Read More
Rating: 5 stars
11/30/2015
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. Read More
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Rating: 5 stars
03/17/2015
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 Read More
Rating: 2 stars
11/07/2013
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. Read More
Rating: 4 stars
07/29/2013
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. Read More
Rating: 4 stars
07/03/2013
I made with sliced celery and cubed zucchini- Very Tasty! I love the combo of celery and peanut butter so great in this easy quick recipe. Read More
Rating: 4 stars
02/15/2013
Quick easy and delicious The saucer came together in the time it took to sautee the tofu. I just dumped everything in the small bowl of the kitchenaid and ran it for a minute or so. I served the tofu over shredded napa cabbage and spooned on the sauce. Pros: quick easy delicious Read More
Rating: 4 stars
03/15/2012
Delicious and easy to make it Delicious! I would definitely add more ginger next time. My husband does't like peanut butter so it wasn't best meal for him but didn't complain haha. Iserved with cuscus. Read More
Rating: 4 stars
03/10/2012
I don't enjoy cooking but this was simple and tasty. Recipe could be tweaked maybe to add some heat or bite but definitely is good as is. Will make it again! Pros: Easy to make Read More
Rating: 5 stars
11/30/2011
So absolutely delicious! I served this over a small bed of rice noodles and yummmmmmm!!!!!! Read More
Rating: 5 stars
11/21/2011
Soooo Delicious! This dish was so tasty! Before making it for the first time I read the reviews about the original recipe being bland so I doubled the ginger and garlic like a few posts suggested and it was perfect! Great with brown rice. I will definitely be making this again. Read More
Rating: 5 stars
10/30/2011
I made this recipe with medium firm tofu since that's what i had on hand and replaced the spinach with finely shredded savoy cabbage because i had some in the fridge. It turned out delicious. I drizzled a little extra soy sauce when serving. Awesome flavor and very quick. Read More
Rating: 5 stars
10/30/2011
Add hot thai chili paste for a slightly more adventurous dish! Read More
Rating: 5 stars
10/30/2011
LOVE this recipe! I make it with extra firm tofu and add an extra tsp of ginger and one more garlic clove to give the sauce a little extra kick. The sauce is very versatile I just add tofu and whatever veggies I have on hand. I also use about half the amount of spinach recommended. So good!! Read More
Rating: 5 stars
10/30/2011
This was good but needed a little something. Since I was using my cookbook I didn't see the other suggestion here--adding chili paste extra garlic extra ginger--all of which I think would be good. I thought adding red pepper flavored rice vinegar would have been good. I cooked this with a friend who only likes mushrooms a little so we divided them in half and added water chestnuts. We also added crunchy peanut butter. We both like the crunch they added. That made us think adding chopped red pepper or shredded carrots would also taste good and look pretty. Or even chopped cucumber right before serving. This was the first time either of us had cooked with tofu. Read More
Rating: 5 stars
10/30/2011
I used Kale and Red Chard in place of spinach and it turned out great. Although next time I make it I will definitely add more garlic and ginger along with the red pepper idea. I was thinking all along it would need more of these things for a stronger flavor but just went along with what the recipe said darn it. Read More
Rating: 5 stars
10/30/2011
Any thoughts on making the sauce ahead of time and freezing it? Read More
Rating: 5 stars
10/30/2011
My entire family including small children just gobbled this up! I used Chard as that was what I had on hand from our CSA. I added chopped peanuts for crunch. The mild flavor of the sauce appealed to the kids. The asked me to make it again already! Read More
Rating: 5 stars
10/30/2011
this dish is in a staple in my house but I tweaked it a bit. I don't like the flavor of honey so I subbed in two teaspoons of maple syrup instead. Also to my palate the combination of ginger/peanut butter & mushrooms clashed so I added a small bag of shredded carrots. Perfecto! Made the dish from "eh" to a real winner in my book. Read More
Rating: 5 stars
10/30/2011
this recipe was VERY good! It was almost perfect just the way it is.. I added some red hot chili flakes as suggested by others and used half chunky half smooth peanut butter. Next time i would use ALL chunky and maybe increase it to 5 tablespoons to compensate for the lost peanut butter ( that is now nuts) or alternatively use 4 tablespoons of creamy and add about a tablespoon or two off chopped peanuts. Other than that this recipe ROCKED! Seriously SO good you MUST make it! Oh and also this ended up only feeding 3 but would feed 4 find if you served it with some noodles or something (or increased the veggies) Read More
Rating: 5 stars
10/30/2011
Delicious sauce! I added a tbsp of chili paste for additional kick. Also omitted mushrooms (as I do not like them) and used red chard instead of spinach. Plus I added more veggies: broccoli green/red peppers carrots onion and green beans. Will definitely make this again! Read More
Rating: 5 stars
10/30/2011
This is one of my favorite dishes. I add snow peas for extra crunch and use super firm cut tofu. It is easy to make in advance and makes a nice presentation. Serve over vermicelli noodles. I usually use a little of a hot store bought sauce on the side but I'll try the chili paste. The added spice really perks things up. I also use specialty mushroom for added immunity bonus. I have serves this at a cancer retreat center and it always goes over well even if you don't like tofu. Read More
Rating: 5 stars
10/30/2011
I am not a fan of Tofu but I would definitely subsitute chicken breasts instead. So Good with this recipe and yes add more ginger and garlic to it. Read More
Rating: 5 stars
10/29/2011
Made this with leftover pork loin and served it over whole grain couscous. The sauce is awesome I wish for a collection of sauce recipes like this one. Read More
Rating: 5 stars
10/29/2011
This was delish! The peanut sauce is very tasty and is perfect with the tofu. It's quick and easy. I didn't have any scallions when I cooked it but it was fine without it. Along with the spinach I added onions and it was great. The recipe was also fine with ginger powder. The only thing that people may want is a sauce that's less thick in consistency in which case you could add more of the ingredients of the sauce? I thought it was just fine though. It was my first time making it and I want to make it again! Read More
Rating: 5 stars
10/29/2011
awesome!!! Really enjoyed this dish I was afraid at first that there wouldn't be enough sauce but definitely was not the problem! I omitted the spinach because I'm not a fan and added chicken breast cut up into small pieces and yellow onion sliced which was amazing. Also added 2 habenero peppers since my husband and I love spicy foods I would imagine it's not very spicy on it's own. I followed someone elses recommendation and added more ginger (about a tsp) and TONS more garlic as I love garlic too and it turned out perfect! Served over brown rice this meal was wonderful! Read More
Rating: 4 stars
10/29/2011
A versatile recipe This was an easy and tasty weekday dinner. I don't like the tofu that's available locally so I swapped in some quartered fingerling potatoes and bok choi for the spinach; I think tempeh would also stand in nicely for the tofu. Read More
Rating: 5 stars
10/29/2011
Agreed on the versitality of this recipe!! EASY and Delicious first time meal!! Great quick one dish wonder! I replaced the tofu with cut chicken breast. I would omit the mushrooms next time but that is personal preference. Read More
Rating: 2 stars
10/29/2011
Bland sauce needed more I would definitely add more ginger and either some hot peppers or cayenne possibly a little lemon juice next time to add some flavor...it just seemed too bland for my taste. Pros: could be good with some tweaking Cons: bland Read More