Tofu with Peanut-Ginger Sauce

Name: Tofu with Peanut-Ginger Sauce
Total time: 25 min
Ingredients: 5 tablespoons water; 4 tablespoons smooth natural peanut butter; 1 tablespoon rice vinegar, (see Ingredient note) or white vinegar; 2 teaspoons reduced-sodium soy sauce; 2 teaspoons honey; 2 teaspoons minced ginger; 2 cloves garlic, minced; 14 ounces extra-firm tofu, preferably water-packed; 2 teaspoons extra-virgin olive oil; 4 cups baby spinach, (6 ounces); 1 1/2 cups sliced mushrooms, (4 ounces); 4 scallions, sliced (1 cup)

Rating: 4.52 stars

33 Ratings
33 Reviews

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.

Stacy Fraser

Source: EatingWell Magazine, February/March 2005

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Recipe Summary

total:

25 mins

Servings:

Nutrition Profile:

Heart Healthy

Low-Calorie

Low Carbohydrate

Dairy-Free

Diabetic Appropriate

Gluten-Free

Vegetarian

Low Sodium

High Calcium

Bone Health

Healthy Aging

Nutrition Info

Directions

Step 1

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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Step 2

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.
Step 3

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.
Step 4

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

Serving Size: generous 3/4 cup

Per Serving:

216 calories; protein 12.4g; carbohydrates 11.3g; dietary fiber 3.3g; sugars 4.9g; fat 13.9g; saturated fat 2.3g; vitamin a iu 3581.6IU; vitamin c 7.3mg; folate 77.5mcg; calcium 223mg; iron 3.1mg; magnesium 65.8mg; potassium 414.3mg; sodium 178.8mg; thiamin 0.1mg; added sugar 3g.

Exchanges:

2 vegetable, 2 medium-fat meat

Reviews (33)

Read More Reviews

33 Ratings

5 star values: 23
4 star values: 6
3 star values: 2
2 star values: 2
1 star values: 0

Reviews: Most Helpful

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penandpaper@live.com

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

EatingWell User

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

nhunter@well.com

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

EatingWell User

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

EatingWell User

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

genevievecruz@gmail.com

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

EatingWell User

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

mkipp

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

andrea77

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

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