Reviewed: Jun. 14, 2007

I just loved this recipe. I used lemon juice instead of vinegar in the sauce, and fried the 'steak' variety of tofu on both sides without any flour coating before I added it to the veggies. This is super-yummy!!!

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Ishita

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Reviewed: May 22, 2007

This was yummy. My husband thought it was a little too peanutty, not me though. We'll make this again.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: May 9, 2007

Used rice vinegar and tamari (for soy sauce). Also added 1 tsp crushed ginger & 1 tbsp garlic. Stirred in lo mein noodles once the sauce & veggie mixture thickened. Delish!

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Mama Slone

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2007

An excellent meal that is easy to make. The vegetables give the meal a fresh quality, and the sauce makes it hearty. Next time, I will use less molasses and a bit more cayenne pepper.

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Kate Elinore

Home Town: Sydney, New South Wales, Australia

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Reviewed: Apr. 4, 2007

this was pretty yummy! changes i made: i used rice vinegar, i omitted the mushrooms and added a sweet onion, i used pure peanutbutter (no salt or sugar added), i added the juice of a lime, i added 1 tbsp of ginger, i sauteed the tofu in the oil first until browned then added the veggies, i added 1/2 cup of crushed peanuts at the end, i served this with white rice and added some salt, next time i would add some fresh cilantro. since my peanutbutter didnt have any sugar in it, i added the full amount of molasses and it was not too sweet. Thanks for this scrumptious and easy recipe!

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PERKYMINESWEEPER83

Cooking Level: Expert

Living In: Longwood, Florida, USA

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Reviewed: Mar. 29, 2007

This was a great recipe. I substituted the molasses with brown rice syrup, fried the tofu with ginger and garlic, added some shiitake mushrooms and baby corn. I will definitely be making this recipe again.

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SHINKU

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Reviewed: Mar. 25, 2007

Loved it! Will make this again. I also took the advice of previous reviewers and added garlic, ginger to the oil, and used more veggies like carrots and snap peas. I did not have cayenne, so used crushed red pepper flakes in the sauce and also to season the tofu as it cooked. I was skeptical about the sauce - it seemed thin - but it thickened up nicely when I added it to the hot wok. I finished with a squeeze of lime juice (had seen that in a peanut sauce recipe on this website) and thought it added a real nice touch to this dish. Overall an excellent dish and one that I will definitely make again!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Mar. 16, 2007

I made several modifications from suggestions of previous ratings. I used half sesame oil & half vegetable oil instead of peanut oil, a frozen bag of mix veggies (carrots, broccoli, zucchini, snap peas, green beans & lima beans), chicken instead of tofu (boyfriend's request), brown sugar & honey instead of molasses & lots of garlic & chili pepper sauce (Chinese, found in any asian grocery store) instead of cayenne pepper. I whisked the peanut sauce to make sure it was smooth since my peanut butter had been in the fridge. I thought the peanut butter was a bit strong in this flavor and might cut down to 1/3 cup but my boyfriend loved it & gobbled it up and I found my bowl completely empty. I served over brown rice. Great recipe! Love peanut butter!!!!!

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Yeongmee

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: New York, New York, USA

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Reviewed: Mar. 1, 2007

was ok by itself, but when I put it on spaghetti it was excellent

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Andrew

Cooking Level: Intermediate

Living In: Oakfield, New York, USA

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Reviewed: Feb. 1, 2007

...

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beth

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 27, 2007

This is a great recipe. I did what other reviewers suggested and cooked the tofu first with a little garlic and ginger. I also added lots more veggies including carrots and snap peas and served it on a bed of brown rice. My husband and 3 year old gobbled this up especially the tofu. I did cook up some chicken as well for my hubby and the peanut sauce was great on there too. Next time I will add more cayenne to spice it up a bit.

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ChefSusan

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Severance, Colorado, USA

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Reviewed: Nov. 12, 2006

Excellent! What a nice change of tast for dinner. I would've added more soy sauce and less peanut butter, but my husband loved it just like it was. We will definitely fix this again.

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Amy P.

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Reviewed: Oct. 19, 2006

I used extra firm tofu , used some fresh ginger /garlic paste also ,1/2 of chopped red onions , some hot red pepper powder and way to go ...a great way to eat tofu...thanks for sharing..

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mantu

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2006

A little to watery, maybe add some sesame oil and OJ insted of the water

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cornelia

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Reviewed: Oct. 6, 2006

This was so easy to prepare! And it was a hit with even my non-vegetarian spouse and 3 year old!

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CampbellJenn

Cooking Level: Intermediate

Home Town: Staunton, Virginia, USA

Living In: Westport Point, Massachusetts, USA

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Reviewed: Oct. 1, 2006

I love this dish!!! Make extra sauce and use over rice

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imafleshel

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Reviewed: Sep. 24, 2006

I thought this was really good. I was out of rgular vinegar so I used white wine vinegar and it still tasted great. My boyfriend got a little overwhelmed by the amount of peanut sauce, but I thought it was really good and so quick to make!

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 11, 2006

I had hoped this would be like the peanut satay's that you get in restaurants...either I did something wrong (I used organic peanut butter) or it just tastes like peanut butter coated veggies. I don't think I added enough spice either.

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Kai

Cooking Level: Intermediate

Home Town: Mount Pearl, Newfoundland, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 29, 2006

This sauce was very good. I made this two days in a row.The first batch turned out excellent, I added peanuts. 2nd time, made only with broccoli which started to burn, too little oil? Unfortunately I may have added too much more because this batch tasted oily.

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hpw19

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jul. 5, 2006

I combined a lot of changes other people made. I froze the tofu first, steamed the broccoli separately and added garlic, ginger and sesame oil. Just great! I made a quadruple recipe for a potluck and there was none left at all.

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julieoj

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Lawrence, Kansas, USA

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Tofu and Veggies in Peanut Sauce

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