Tofu with Peanut-Ginger sauce

4.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 257.3
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 84.1 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 20.0 g

View full nutritional breakdown of Tofu with Peanut-Ginger sauce calories by ingredient
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Number of Servings: 4


    5 tablespoons water
    2 tablespoons smooth natural peanut butter
    1 tablespoon rice vinegar 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
    4 scallions, sliced


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, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

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Member Ratings For This Recipe

  • It was really delicious! I made it with frozen spinach, frozen gingerroot. I also used crunchy peanut butter, which added some texture, and added some pepper flakes for "zing'.
    This is an easy recipe to make when you have "nothing" at home.
    Served it with sweet potato that i baked in the microwave
    - 7/16/13

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  • This was great. I had trouble at first keeping the peanut butter from separating in the sauce, but after I put it in the microwave for ~30 seconds, I didn't have any more trouble. - 8/3/12

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  • Not bad. I didn't realize how low I was on ginger (didn't have any fresh so used ground). Easy to make. Another mistake i made was trying to marinate the tofu in the sauce first. I am sooo new to tofu so still trying to get it right so thanks for the recipe! - 11/6/11

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  • This recipe was easy and impressive! I made a separate portion for my husband (who thought he didn't like tofu) with shrimp, but he ended up loving the tofu too! This dish could be on the menu at a restaurant. I will definitely make again. Thank you! - 1/18/11

    Was this review helpful?   yes  No
  • Really good! We added red pepper flakes for a bit of spice. - 7/11/09

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