Tofu with Peanut-Ginger Sauce

Tofu with Peanut-Ginger Sauce

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 275.6
  • Total Fat: 17.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.6 g

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


    5 tablespoon water
    4 tablespoon peanut butter, natural, smooth
    1 tablespoon vinegar, rice, or white vinegar
    2 teaspoon soy sauce, reduced-sodium
    2 teaspoon honey
    2 teaspoon ginger, minced
    2 clove(s) garlic, minced
    14 ounce(s) tofu, extra-firm, preferably water-packed
    2 teaspoon extra-virgin olive oil
    4 cup(s) spinach, baby, (6 ounces)
    1 1/2 cup(s) mushrooms, sliced, (4 ounces)
    4 whole scallion(s) (green onions), sliced (1 cup)


To prepare sauce:
1. Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

To prepare tofu:
2. 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.

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.

4. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

5. Add spinach, mushrooms, 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 C_ANEMONE.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • O.K.
    OK - 1/1/19

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  • Tofu needs to be fried or it will disintegrate when stirred into a dish. - 1/1/19

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  • Used Bragg's Liquid Amino instead of soy; used2 tspns peanut oil instead of olive oil - just for more of an authentic oriental flavor. - 9/3/18

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