TOFU WITH PEANUT GINGER SAUCE
Golden crispy pan-fried tofu cubes served with an easy and delicious no-cook creamy peanut butter and ginger sauce. Serve with steamed rice or boiled soba noodles.
Provided by Anita Jacobson
Categories Main Dish
Time 30m
Number Of Ingredients 9
Steps:
- Drain tofu: Drain tofu really well, pat dry with kitchen towel/paper towel, and cut into cubes.
- Fry tofu: Heat a little oil in a non-stick frying pan or well-seasoned cast-iron pan, fry tofu cubes until golden brown. Arrange on a serving plate.
- Prepare sauce: Whisk peanut butter, rice vinegar, soy sauce, coconut palm sugar, ginger juice, cayenne powder, and warm/hot water into a smooth sauce.
- Serve: Pour the sauce over the fried tofu cubes. Garnish with cilantro and/or scallions. Serve immediately.
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.
Provided by Stacy Fraser
Categories Healthy Thai Vegetarian Recipes
Time 25m
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- 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.
- 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.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 11.3 g, Fat 13.9 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.3 g, Sodium 178.8 mg, Sugar 4.9 g
TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
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