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.
Tofu with Peanut-Ginger Sauce
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.
28 Reviews for Tofu with Peanut-Ginger Sauce
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!
Any thoughts on making the sauce ahead of time and freezing it?
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.
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.