Tofu and Veggies in Peanut Sauce

Tofu and Veggies in Peanut Sauce

"Easy, quick, and tasty meal. A favorite in our household."
Featured in Allrecipes Magazine
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Ingredients

20 m servings 443 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
  2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

Reviews

Read all reviews 250
  1. 345 Ratings

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Most helpful positive review

Excellent!! However, I took the advise of others and pan fried the tofu in garlic, ginger, and oil first, increased the veggies a bit, and used natural (unsweetened) peanut butter to make it les...

Most helpful critical review

Pretty good. It is peanuty, and I used natural peanut butter. I also browned the tofu (with some fresh grated ginger and minced garlic) before adding the rest of the veggies. Other than that, I ...

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Excellent!! However, I took the advise of others and pan fried the tofu in garlic, ginger, and oil first, increased the veggies a bit, and used natural (unsweetened) peanut butter to make it les...

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 remo...

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 ...

Pretty good. It is peanuty, and I used natural peanut butter. I also browned the tofu (with some fresh grated ginger and minced garlic) before adding the rest of the veggies. Other than that, I ...

Thanks for the yummy recipe, Anne. I love peanut butter, so I didn't think that it was too much. I changed the recipe a bit though. I fried the tofu in garlic and ginger first, then removed t...

This is a very tasty dish, and quite easy considering the amount of flavor you end up with. I followed some advice and fried the tofu in garlic and ginger, along with some chicken breast (sorry ...

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 ...

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 n...

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...

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