"You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice." — ROSEGRABOWSKI
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1 (14 ounce) package
firm tofu, cut into 3/4 inch cubes
chopped green onion
1 1/2 teaspoons
grated fresh ginger root
chunky peanut butter
Good recipe. If you're worried about the peanut butter breaking up the tofu, do what I did-whip the peanut butter into some coconut milk! Worked like a charm and made the dish extra creamy. I used enough to make the peanut butter kind of warm frosting consistency, maybe a tad thinner. This plus jasmine rice equals heaven to reheat for lunch at work! Cue jealous coworkers!
Very bland. Mostly just peanut butter. Some people like the recipe after adding many ingredients to it. But the recipe as is, is not good. Very sticky and not saucy.
I found this recipe very simple and fast. I liked the fact that it used mostly ingredients I already had around. The prep time was minimal and the cooking time was brief. I cook at a student cooperative house full of 20 hungry college students, so I scaled the recipe to 10 times its published size and used a large wok with excellent results. I found that the finished product was somewhat bland, so I added a bit of extra ginger and a pinch of cayenne, which gave it some needed extra kick. I also found it to be a bit dull and colorless, so I added some grated carrots, which gave it needed crunch and color. With my modifications, my housemates gobbled it up and made me promise to make it again! I recommend serving with rice.
I liked this recipe, but I thought the ginger flavor was too subtle, and consequently the dish was a little bland so I added a bit of Thai Chili Sauce and that really made all of the flavors 'pop'! Also, I agree with adding a bit of water before stirring in peanut butter. The water helped to deglaze the pan and prevented the tofu from breaking apart. I will make this one again with slight augmentations...
Dip the finished peanutty tofu into the "Sweet Chile Dipping Sauce" (from the Thai Grilled Chicken recipe on this site). WOW! great flavor!!! Like some of the other reviewers have noted, this recipe needs a bit of moisture added to be at it's prime. I simply added some water (about a half cup or so) to the tofu right before I stirred in the peanut butter. I'm getting so hungry just thinking about this dish... time to go make it again!
Very, very good with just a few alterations. Added shredded zucchini to "bulk up" the mixture a bit. Also added extra green onion (you could easily double called for amount) as well as a few red pepper flakes. A delicious and quick recipe!
Upon reading the reviews of this dish I took it upon myself to embelish as well. I decided to add some fresh cilantro and curry powder (but omitted the coconut flakes-- personal preference). The end result was very good; my whole family enjoyed it, despite being finicky eaters!
Good job on a fantastic base, but I suspect it would be rather bland without some tinkering. Still, thanks!
This was extremely tasty, but more importantly, super easy! The rice took longer to cook than the main dish. I would have given it 5 stars, but it needed a few improvements. It seems like the meal would not be substantial enough on its own, so I added broccoli. Next time I might add peppers or snow peas as well. I also added garlic and more soy sauce. Next time I think I will increase the amount of coconut flakes. Overall, a cheap, healthy, scrumptious recipe that is ready in minutes!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Simple Thai Tofu
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 184
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