Tofu with Peanut Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 510.0
  • Total Fat: 36.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,912.0 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 29.8 g

View full nutritional breakdown of Tofu with Peanut Sauce calories by ingredient
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Nutrition values are based on full fat coconut milk as I could not find reduced fat coconut milk in the DB. Nutrition values are based on full fat coconut milk as I could not find reduced fat coconut milk in the DB.
Number of Servings: 4


    1 package (15 ounces) extra firm tofu, drained and pressed*
    1/3 cup water
    1/3 cup soy sauce
    1 teaspoon prepared crushed garlic
    1 teaspoon prepared crushed ginger
    1 tablespoon sesame oil
    24 small to medium white button mushrooms, trimmed
    1 large red bell pepper, cored, seeded and cut into 12 pieces
    8 (8-inch) wooden skewers
    Peanut Sauce
    1 can (14 ounces) reduced-fat coconut milk
    1/2 cup smooth natural peanut butter
    2 tablespoons packed brown sugar
    1 tablespoon rice vinegar
    1 to 2 teaspoons red Thai curry paste


*Remove tofu from water pack and place on paper towels in a colander in the sink. Place a small flat plate on top of tofu and weight with a 28-ounce can of beans or tomatoes. Let drain 30 minutes.

1. Cut tofu into 24 cubes.
2. Combine water, soy sauce, garlic, ginger and sesame oil. Add tofu cubes, mushrooms and bell pepper in large, resealable food storage bag. Turn bag gently to coat. Marinate 30 minutes, turning occasionally.
3. Preheat oven to 400°F.
4. Drain tofu mixture; discard marinade. Thread skewers as follows: tofu, red pepper, tofu, mushroom, tofu.
5. Spray sides and bottom of 13×9-inch glass baking pan with nonstick cooking spray. Place skewers in baking pan. Bake 25 minutes or until tofu cubes are lightly browned and vegetables are cooked but not mushy.
6. Meanwhile, combine all peanut sauce ingredients in small saucepan over medium heat, whisking to blend. Stir until sauce comes to a boil. Immediately reduce heat to low; cook about 20 minutes over very low heat, stirring often, until creamy and thick. Serve sauce over satay.

Number of Servings: 4

Recipe submitted by SparkPeople user VISUALDESPERADO.

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