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Tofu with Peanut-Ginger Sauce

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

Your rating: None Average: 4.2 (126 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.



READER'S COMMENT:
"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 Recipe

26 Reviews for Tofu with Peanut-Ginger Sauce

11/07/2013
Anonymous

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.

Comments
07/28/2013
Anonymous
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.

Comments
07/02/2013
Anonymous

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.

Comments
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.

quick, easy, delicious
Comments
03/15/2012
Anonymous
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.

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