Reviewed: Jun. 14, 2005

The sauce was really good. I would recommend a bit less tofu though...a pound is a lot of tofu, and it was a bit much for me. Otherwise, great stuff.

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PHRONK

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Reviewed: Jun. 8, 2005

This was a great recipe. I changed the ingredients a bit to suit my preferences. I added noodles, zucchini, carrots and red pepper flakes. With the added red pepper flakes the sauce was a great combination of peanut and spice!

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fritz

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Reviewed: May 18, 2005

Very nice blend of flavors. I used the chunky peanut butter and the extra peanut bits added texture.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Apr. 10, 2005

this recipe was really easy to make. i found a lot of useful hints in the reveiws before me. especially in browning the tofu and adding it back in at the last minute w/ veggies and peanut sauce. i did not add in the molasses or honey as suggested, i really dont have a sweet tooth. and it wasnt missed at all. thanks for a great peanut sauce!

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extra citron

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Reviewed: Mar. 26, 2005

Tasted good, but the molasses resulted in a very thick sauce which wasn't appealing.

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LMA142

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Reviewed: Mar. 14, 2005

We could eat it, but we won't make it again, sorry... We like all the ingredients this recipe calls for, but we thought the peanut butter was a bit out of place... Maybe we're just not used to recipes like this one?

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Feb. 17, 2005

Very tasty. Best if tofu is fried in garlic and ginger. Not perfect for tofu (I don't like to mix tofu with sweet), though it's a great peanut sauce for chicken. I served it over rice stick.

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SONDERSPULE

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Reviewed: Jan. 16, 2005

Would have been a five for a side dish when you are going to be eating a larger plate of vegetables! But this recipe was wonderful! Better than a restaurant!

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ARTPEANUT

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Reviewed: Nov. 16, 2004

This was so easy to make and absolutely delicious. I was craving a great peanut sauce, and I found one! I even added just a little more peanut butter and found that it was perfect. I didn't have peanut oil, but canola worked just fine. Try it- it's a great recipe!

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ASHLEY24

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Reviewed: Oct. 8, 2004

I had good results with this. I have a good trick for cooking with tofu, though. I freeze tofu first, then thaw it out and squeeze it gently to get as much fluid out as possible. THEN I dice it up. This process gives tofu a much more cohesive and "meaty" texture, and also causes it to marinate and brown more effectively. Try this recipe again and see how it comes out. Also, if molasses doesn't suit you, try honey, or even add some ginger.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 13, 2004

I wish I had read the reviews before wasting time and money making this recipe. I love peanut butter and hated this. My husband who will eat anything I put down in front of him took one bite when I told him I wouldn'r be offended if he didn't eat it. What a waste of good food. It seems that people either love or hate this recipe- sorry, but I didn't like it.

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DOORDANA

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Sep. 8, 2004

I won't even try it again.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 5, 2004

This was just great! I did cook the tofu first and set it aside, then sauteed the broccoli for about 3 minutes, then added mushrooms for 2 minutes, then added the sauce for another 3 minutes. Added tofu on top last. Others noted this as being too sweet, but I did not have this problem. If you are using already sweetened peanut butter like Jif, or Peter Pan, than yes it might be too sweet. I used natural peanut butter and it was delicious.

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LOVETHECOLD

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Reviewed: Jun. 22, 2004

We eat tofu every week. My older daugther usually loves tofu but she didn't like that one. My husband didn't like it either. I think it's because of the peanut butter (even if I use half of it) I thought it was fine but I will not make this again as I would be the only one to eat it :(

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Marie

Cooking Level: Expert

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Reviewed: Jun. 13, 2004

I normally am not a fan of the texture of tofu but this wasn't too bad at all. I cut the tofu up into small cubes and fried it in a bit of olive oil to make it nice and crispy on the outside and set it aside while cooking up the veggies. I only added the tofu at the last minute so it didn't have a chance to get soggy again and that really helped. Even my mom who is NOT a fan of tofu ate this without any complaints. Only problem is the sauce is a little thick but that is an easy problem to fix.

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ATROFIK

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Reviewed: Apr. 28, 2004

Very tasty recipe. I enjoyed the sauce. The first time I made it, I sauteed the veggies and tofu together, and added the sauce in the pan. I found that it made the sauce too thick, and my tofu never got browned. The second time, I cooked the tofu separately in a little vegetable oil, so it got nice and golden and a little crispy. I then sauteed the vegetables separately so they were crisp tender, and combined everything in a bowl -- with whole wheat rotini -- and ladled the sauce on top. That was great. I also used chili sauce instead of the cayenne and added a little sesame oil to give it an even nuttier flavor. Great recipe, though. I will be making it again. I particularly like the addition of the molasses.

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Veronica

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Reviewed: Mar. 17, 2004

This was good balance of peanuty-sweet-sour-salty and bitter. When I mixed the sauce in the bowl, it was thicker than I expected so I added an extra 1/2 cup warm water, then another 1/4 cup cold water mixed with 1 Tbsp corn starch, brought the sauce to a boil in a separate pan and the result was exactly as I had expected. I threw in a minced shallot too. I did the veggies and tofu separately so I could better control their texture. Just poured the sauce over at the end and it was fantastic. With the modifications, it made more like 6-8 servings. Very much like "Swimming Angel" at Thai restaurants in my area.

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SUZYG

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Reviewed: Mar. 10, 2004

There should be an option of no stars. This recipe was horrible! It was so gross I took two bites. My husband wouldn't even eat it and he will eat practically anything. I will never make this again

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Aimee

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Reviewed: Mar. 2, 2004

I just loved this recipe. I left out the red pepper and added water chesnuts instead. I used rice wine vinegar and honey instead of the molasses. Wonderful meal. It tasted even better the next day. I also cooked the tofu alone first to give it a bit more firmness. I'll make this again.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Feb. 3, 2004

This was the first time I've tried cooking with tofu, and it was really easy and yummy! I took suggestions from other reviews and first sauteed the tofu with some garlic, ginger and oil for about 4 minutes, I also doubled the amount of broccoli and mushrooms. I used fresh ground peanut butter, and didn't have molasses, so I added a little bit of honey. You only need a LITTLE bit or it gets too sweet. My husband added more spice to his, but we both loved it! We'll definitely be making it again!

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Tofu and Veggies in Peanut Sauce

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