Reviewed: May 29, 2008

This was excellent... I added more peanut butter, substituted the coconut milk for water and stir fried the tofu first in garlic and ginger... Yummy!!

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Adrienne

Cooking Level: Expert

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Reviewed: May 28, 2008

Very good! I made for my husband and brother for dinner. They loved it. I thought there was a little too much peanut butter - next time I will half the peanut butter.

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SR

Cooking Level: Intermediate

Home Town: Oak Park, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 27, 2008

This recipe was quite good, though I didn't add the molasses and took the advice of others to use natural peanut butter. I also made some rice noodles and tossed them in the sauce prior to pouring over veggies.

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Meagan

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Reviewed: May 17, 2008

A very easy dish to prepare. I substituted and used canola oil and honey. Also pan-fried the tofu in advance with some chopped onions and added garlic in the last minute or so. The family liked this dish a lot!

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Let's eat something

Cooking Level: Beginning

Home Town: La Canada, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 6, 2008

This has become a staple in my household! It's a very versatile recipe, so this is a great way to use up those veggies -- I love throwing in carrots, water chestnuts, and anything else I've got on hand. Unfortunately, my husband doesn't like tofu nearly as much as I do, so I generally make it with chicken instead.

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MBIF

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 19, 2008

I cooked this for a friend and we both loved it. I had been looking for a good peanut curry recipe like one of my favorite entrees at our Indian restaraunt. I used this as the base. I sauteed the tofu with garlic and ginger first until brown, I like it crispy outside. I left out the molasses and I didn't want to use regular peanut butter because of the sweetness so I threw 1/2 cup of peanuts in my food processor and used the powder to make the sauce. I also added 2 tbsp curry powder and extra cayenne to make it spicy. Thank you, I will be making this frequently.

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CooperMU

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Reviewed: Feb. 10, 2008

I added carrots and ate this with buckwheat soba noodles and enjoyed it immensely. The only reason I gave four stars was that my dinner companion said that it was bland. Next time I will not share!

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Libby

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Reviewed: Feb. 10, 2008

this is a great template to work with. the sauce is really good and you can tweak to add more or less of the veggies you like. i like to thin the sauce with a little light coconut milk (just to get it the consistency you like). also, marinating and baking tofu makes it much more flavorful. marinate it in sauce overnight after seueezing and chopping it. then bake on a greased baking sheet at 300 for 1-2 hours, turning periodically. it is a lot of work, but SO much more flavorful.

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mollywally

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Feb. 9, 2008

The molasses overwhelmed the flavors - not nice on the tofu and vegs.

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Ellen Pfeiffer

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Reviewed: Feb. 5, 2008

The sauce seperated. I don't know why. Perhaps a more adept cook a than myself can shed some light. I used the sauce anyway and enjoyed the whole dish. I'll try it again.

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jane

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

Very good comfort, stick to your ribs sort of meal-scaled for 2. I did as others, drained tofu well then put in freezer 30 min., cooked w/ garlic (spray olive oil), removed cooked the random veggies I had on hand, peanuts for crunch, added sauce and served over brown rice. Sauce - used brown sugar/honey, rice vinegar, lots of cy. pepper., low fat PB. and added some lime juice. I think I used a total of 5 cloves of garlic between tofu and veggies so it was VERY garlicky. Next time I would add more pepper and maybe use crunchy PB and add water chestnuts for crunch to cut down on some calories. Very easy and good thanks!

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secretsmile

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

Yummy! We love Thai food and this hit the spot! I had a bag of frozen veggies handy, so I used those instead. I cooked them for about 10 minutes before adding the tofu. My hubby loved it. This recipes is a keeper and we will probably have it on a weekly basis!

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Veggie Girl

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Reviewed: Jan. 20, 2008

I wasen't very impressed with this recipe. I don't know if I didn't follow the directions right, but this was not so good. The sauce was thick, with the look and consistancy of brown gravy and I wasen't fond of the sweet and peanut buttery taste.

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Surpriseitswendy

Cooking Level: Expert

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Reviewed: Oct. 25, 2007

Delilcious but didn't have quite the intensity of flavor I was expecting. I would make it again but add more chiles/hot pepper.

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MSNOEL

Home Town: Union City, Tennessee, USA

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Reviewed: Oct. 24, 2007

I made this for dinner last night and I loved it. It's one of the best tofu recipes I have had so far. Will definitely make again!

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Alyssa

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Reviewed: Oct. 5, 2007

Deliciously addictive. I didn't actually try the recipe strictly as written, but followed some of the advice from other posters. I fried the tofu first so it got a crispy exterior (I then removed it and added it back in during the final cooking stages). I also sauteed a tablespoon each of minced garlic and ginger in the center of the pan immediately before adding the sauce mixture to the vegetables. Rather than add cayenne I put a spoonful of Hunan red chile sauce in the sauce mixture. Finally, I stirred in some chopped green onions and sesame oil and squeezed on some lime juice immediately before serving. Oh, and (as others have suggested) crunchy all-natural peanut butter adds great texture to this dish. The final product had plenty of spicy-tangy-garlicky-peanutty sauce to coat all the tofu and vegetables and flavor the rice. The vegetables were nicely crisp-tender when I stir-fried them on high heat for the recommended time. Pretty quick and simple -- I'll definitely make this again.

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Maria

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Reviewed: Sep. 27, 2007

This is very good, but slightly bland. I started frying the veggies first (I used the bagged, chopped broccoli from Costco, carrots, and zucchini) and cooked the tofu in another pan with some ginger and garlic powder. In the future, I will add a handful of fresh garlic. I use natural peanut butter, no salt or sugar added, so I needed a little more soy sauce (I used Bragg's Liquid Aminos), but the sweetness was just right. Thanks for the recipe, Anne!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 20, 2007

My husband just asked for this recipe for his birthday dinner. I followed the other reviewers' advice to cut out molasses and the peanut butter in half. Instead of peppers and mushrooms, I use broccoli, carrots, and onions, and I use chicken broth instead of hot water. We also like to put in peanuts to add crunch and hot pepper flakes for added spice.

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amiedawn

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Reviewed: Aug. 18, 2007

I love this! Quick, easy, and delicious. I did follow the tip of grilling my tofu first -- I think next time I will try to press it first. Also -- it will seem like the sauce is too thin but it did thicken up nicely after I poured it over the tofu & veggies and heated it. GREAT RECIPE!

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THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 22, 2007

I really enjoyed this recipe! However, my family isn't wild about the "texture" of tofu, and there was a lot of it in the recipe. If you're the same way, add more vegetables and cut back on tofu, but it's an excellent vegan recipe that I'll use over and over again.

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egasda

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Tofu and Veggies in Peanut Sauce

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