Tofu with Peanut-Ginger Sauce

February/March 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.2 (140 votes)

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.

"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. "
Tofu with Peanut-Ginger Sauce

27 Reviews for Tofu with Peanut-Ginger Sauce


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.


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.


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!


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)


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.


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