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.
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
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 purées. 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.
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.
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.
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.