recipe reviews for:

Tofu Peanut Stir-Fry

“This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!”

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Reviewed: Nov. 10, 2009

My wife and I really enjoyed this recipe. It is a very tasty dish without a lot of work. It's not easy to find vegetarian dishes this tasty that don't involve a lot of prep time or a lot of ingredients. I didn't know the tofu pieces would expand as much as they did when they cooked, so I would advise that you cut the tofu into pieces that are quite small.

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CPERSAUD

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Nov. 4, 2009

Loved this method for cooking the tofu. But one egg is plenty for a 14 oz package of tofu. And 1/4 cup of oil is enough for frying it. Like others, I used fresh veggies and I used pre-made peanut sauce from House of Tsang (found at the grocery in the Asian section.) We could easily have this once a week!

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Ima Cook

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Reviewed: Oct. 4, 2009

Wonderful recipe! I used a Thai peanut sauce and fresh veggies (broccoli, bamboo shoots, zucchini, sprouts, mushrooms), added fresh minced garlic and canned ginger. After frying all the tofu (about five batches in a wok), cleaned the wok out, put all tofu in, added peanuts and sauce, and finally, the already cooked veggies. GREAT taste and texture.

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coloradocarol

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 29, 2009

The best tofu recipe ever! We love it and make it all the time. I use whatever veggies I have in the fridge and it's awesome every time. We can't get enough!

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Carol Robinett

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Reviewed: Aug. 26, 2009

Prep time says 15 minutes, but apparently doesn't include the time it takes to make the sauce. Just a lot more work than I expected. Oddly, I am usually the one that likes new dishes and husband doesn't, but this time he liked it and I just didn't care for the taste. Not the worst thing I ever had, but I won't be making it again.

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Sushiboofay

Cooking Level: Expert

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Reviewed: Aug. 22, 2009

really great, though i did double the amount of vegetables

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Becca

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Reviewed: Aug. 5, 2009

not sure what I did wrong but it was disasterous

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amber81

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Reviewed: Jun. 22, 2009

Very good. We were first time tofu eaters and we all liked this dish. Thank you

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Jun. 8, 2009

Excellent made with fresh veggies and homemade peanut sauce. I added some minced garlic and salt to the vegetables to give a little more flavor.

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CJ in Texas

Home Town: Lubbock, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: May 27, 2009

Very tasty, if you add sauce to the vegs., such as soy sauce, or a liquidy peanut sauce, or some other stir fry sauce. I used fresh vegs. (snow peas, bell pepper, onion), which cooked during the stir-frying, and a homemade peanut sauce. The vegs. were perfectly crisp-tender! I did try it exactly as written; pleasant, but the vegs. needed something. The tofu cubes were very good - loved the peanuts & ginger! I started with less oil in pan because 1/2 cup oil is so much (for me); had to add close to that amount though, because the tofu absorbed almost all of that oil. I will make this again, but with some sauce to flavor the vegs.

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Rhianna

Cooking Level: Expert

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Reviewed: May 17, 2009

I enjoyed this dish. Instead of frozen veggies I used steamed fresh vegetables and a homemade hot peanut sauce also from this site. A healthier way is to use canola oil and served with brown rice. Will make again.

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Nikole

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Reviewed: Apr. 14, 2009

Found it somewhat bland.

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StephenS

Home Town: Brooklyn, New York, USA

Living In: San Leandro, California, USA

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Reviewed: Apr. 13, 2009

This is hands-down the tastiest tofu recipe I've ever made - my husband and I love it! It's messy to coat the tofu with the cornstarch mixture, but so worth the clean-up. Delicious!

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Matilda

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Reviewed: Feb. 20, 2009

As a vegetarian (10 months and going strong!), I was anxious to eat something rich and hearty today. I absolutely love Thai coconut curries and soups, so this recipe was very appealing to me. My local grocery store didn't have any peanut sauce by the jar. Instead, I found Taste of Thai® brand Peanut Sauce Mix- which was a package of 2 envelopes of powder. The directions say to mix both envelopes of mix with 1 can of coconut milk to yield 2 cups of sauce, so I used 1 packet with about 3/4 can of coconut milk to make more sauce. I fried the tofu over HIGH heat because it was taking more than 5 minutes to turn golden brown over medium heat. Another thing: I looked at how much oil was left in the pan and decided to drain off ALL OF IT! After I got rid of the oil, I drained the fried tofu onto some paper towels and proceeded to make the sauce in the same wok until it thickened. I then added the fried tofu along with the veggies. I used frozen stir fry veggies, and I didn't care for the wet, soggy texture. I would definitely use fresh veggies next time for a more desireable al dente texture. All in all, great flavor, but I have to admit I regretted not being generous with the ginger. I would use 1 HEAPING tbs. of minced ginger next time. This stir-fry was served with brown rice. Could do without rice or noodles... easily. All that tofu really fills you up. THIS IS A DELICIOUS STICK-TO-YOUR-RIBS type of dish.

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 10, 2009

This is my favorite tofu recipe by far. I used half the amount of cornstarch and omitted the frozen vegetables, using sliced red pepper, broccoli and bias cut carrots instead. I also cooked the veggies in a little soy and hoison sauce. Unfortunately the peanut sauce I used was too spice for my kids but I LOVED it!

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Bettie

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Reviewed: Jan. 25, 2009

The sauce was decent, but the batter was awful. It wouldn't stick to the tofu and simply created a nasty paste enveloping non-crispy tofu chunks. Wouldn't make it again.

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FoodRater

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Reviewed: Jan. 13, 2009

Good recipe. I fixed this for my boyfriend and I. Garnished it with green onion and fresh cilantro and served with rice noodles. Delicious. Also added crushed red pepper flakes to the peanut sauce and tofu, since we like ours a bit on the spicy side. Thought the tofu could have used more sauce for our liking, as we had to add more to our plates. And as another reviewer mentioned, there was too much oil when frying the tofu; I had to strain off the excess. I would use 1/4 c. oil instead of 1/2 c. But overall a good recipe. I imagine I will make this again.

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