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Amazing Simple Thai Tofu
SUBMITTED BY:
ROSEGRABOWSKI
PHOTO BY:
Gwynne Kloch
"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."
RECIPE RATING:
Read Reviews
(58)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
1/3 cup chopped green onion
1 1/2 teaspoons olive oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
1/4 cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds
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DIRECTIONS
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
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REVIEWS
Reviewed on Sep. 26, 2007 by
alh1112
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alh1112
Sep. 26, 2007
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!
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13 users found this review helpful
Good recipe. If you're worried about the peanut butter breaking up the tofu, do what I...
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Reviewed on Nov. 2, 2005 by Elle
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Elle
Nov. 2, 2005
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...
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12 users found this review helpful
I liked this recipe, but I thought the ginger flavor was too subtle, and consequently the dish...
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Reviewed on Sep. 10, 2004 by MIKEGINNY
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MIKEGINNY
Sep. 10, 2004
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.
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12 users found this review helpful
I found this recipe very simple and fast. I liked the fact that it used mostly ingredients I...
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Reviewed on Jan. 18, 2005 by MRSEHART
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MRSEHART
Jan. 18, 2005
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!
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9 users found this review helpful
Dip the finished peanutty tofu into the "Sweet Chile Dipping Sauce" (from the Thai Grilled...
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Reviewed on Nov. 12, 2005 by
Urgakarma
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Urgakarma
Nov. 12, 2005
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!
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6 users found this review helpful
Very, very good with just a few alterations. Added shredded zucchini to "bulk up" the mixture...
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Reviewed on Dec. 8, 2004 by
AIMEEWOZ
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AIMEEWOZ
Dec. 8, 2004
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!
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6 users found this review helpful
This was extremely tasty, but more importantly, super easy! The rice took longer to cook than...
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Reviewed on May 19, 2007 by Betty Crocker
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Betty Crocker
May 19, 2007
Per other reviewers, I added Sriracha garlic chili sauce and added water to my peanut butter for extra sauce. Because of the extra water, I had to add extra peanut butter too. I don't like coconut flakes with rice, so I omitted that, but otherwise the ingredients I used remained the same. This tofu dish is way better the next day when it's had time to sit with all the chili/garlic/peanut butter. Next time I will add brocoli to the dish to make it more of a main meal.
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4 users found this review helpful
Per other reviewers, I added Sriracha garlic chili sauce and added water to my peanut butter...
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Reviewed on May 22, 2006 by
Lin
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Lin
May 22, 2006
Yum! We made this one tonight and I was pleased to find a fast and flavourful dinner, that is also quite healthy! The changes I made: - used peanut sauce instead of peanut butter - used garlic instead of green onions - added some green curry paste (about a tsp) Next time we will cook the tofu a little more before adding the sauces, as we like it quite crispy. We cooked it longer this time to crisp it up, but it dried up the sauce in the process! A great, simple recipe that I will be tailoring and using again! Thanks!
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4 users found this review helpful
Yum! We made this one tonight and I was pleased to find a fast and flavourful dinner, that is...
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Reviewed on Nov. 1, 2005 by
ESTEPHAN
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ESTEPHAN
Nov. 1, 2005
I'm giving this a 4 because it is pretty good and could easily be improved upon. I found the serving size (and thus the fat content) to be rather large. I would say this makes 4 servings. Next time I will definitely all more soy sauce and something to spice it up, probably red pepper flakes or maybe some thai chili paste. I found it to be bland, and I expected the taste of thai peanut sauce, which has a bit of kick to it. Also, I agree with the other reviewers about adding some water with the pb.
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4 users found this review helpful
I'm giving this a 4 because it is pretty good and could easily be improved upon. I found the...
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Reviewed on Jul. 17, 2007 by
scumbling1
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scumbling1
Jul. 17, 2007
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). T