181 Ratings
  • 5 star values: 57
  • 4 star values: 54
  • 3 star values: 40
  • 2 star values: 16
  • 1 star values: 14

You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.

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  • Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

Nutrition Facts

285 calories; 20.5 g total fat; 0 mg cholesterol; 179 mg sodium. 10.6 g carbohydrates; 20.1 g protein; Full Nutrition


Reviews (135)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/26/2007
Good recipe. If you're worried about the peanut butter breaking up the tofu do what I did-whip the peanut butter into some coconut milk! Worked like a charm and made the dish extra creamy. I used enough to make the peanut butter kind of warm frosting consistency maybe a tad thinner. This plus jasmine rice equals heaven to reheat for lunch at work! Cue jealous coworkers!
(109)

Most helpful critical review

Rating: 1 stars
01/27/2011
I followed the directions and even blended the peanut butter with some hot water before mixing it in the wok. It essentially tasted like tofu with warm peanut butter since the peanut butter did not incorporate into a sauce. I think the directions should be to cook the tofu first (or prepare it by dry-frying and marinating) set tofu aside make the sauce in the wok (will probably need more liquid of some kind to give it more flavor - coconut milk?) and then put the tofu in.
(3)
181 Ratings
  • 5 star values: 57
  • 4 star values: 54
  • 3 star values: 40
  • 2 star values: 16
  • 1 star values: 14
Rating: 5 stars
09/26/2007
Good recipe. If you're worried about the peanut butter breaking up the tofu do what I did-whip the peanut butter into some coconut milk! Worked like a charm and made the dish extra creamy. I used enough to make the peanut butter kind of warm frosting consistency maybe a tad thinner. This plus jasmine rice equals heaven to reheat for lunch at work! Cue jealous coworkers!
(109)
Rating: 4 stars
09/10/2004
I found this recipe very simple and fast. I liked the fact that it used mostly ingredients I already had around. The prep time was minimal and the cooking time was brief. I cook at a student cooperative house full of 20 hungry college students so I scaled the recipe to 10 times its published size and used a large wok with excellent results. I found that the finished product was somewhat bland so I added a bit of extra ginger and a pinch of cayenne which gave it some needed extra kick. I also found it to be a bit dull and colorless so I added some grated carrots which gave it needed crunch and color. With my modifications my housemates gobbled it up and made me promise to make it again! I recommend serving with rice.
(52)
Rating: 4 stars
11/02/2005
I liked this recipe but I thought the ginger flavor was too subtle and consequently the dish was a little bland so I added a bit of Thai Chili Sauce and that really made all of the flavors 'pop'! Also I agree with adding a bit of water before stirring in peanut butter. The water helped to deglaze the pan and prevented the tofu from breaking apart. I will make this one again with slight augmentations...
(38)
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Rating: 5 stars
01/18/2005
Dip the finished peanutty tofu into the "Sweet Chile Dipping Sauce" (from the Thai Grilled Chicken recipe on this site). WOW! great flavor!!! Like some of the other reviewers have noted this recipe needs a bit of moisture added to be at it's prime. I simply added some water (about a half cup or so) to the tofu right before I stirred in the peanut butter. I'm getting so hungry just thinking about this dish... time to go make it again!
(21)
Rating: 5 stars
11/12/2005
Very very good with just a few alterations. Added shredded zucchini to "bulk up" the mixture a bit. Also added extra green onion (you could easily double called for amount) as well as a few red pepper flakes. A delicious and quick recipe!
(20)
Rating: 4 stars
12/08/2004
This was extremely tasty but more importantly super easy! The rice took longer to cook than the main dish. I would have given it 5 stars but it needed a few improvements. It seems like the meal would not be substantial enough on its own so I added broccoli. Next time I might add peppers or snow peas as well. I also added garlic and more soy sauce. Next time I think I will increase the amount of coconut flakes. Overall a cheap healthy scrumptious recipe that is ready in minutes!
(15)
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Rating: 4 stars
07/17/2007
Upon reading the reviews of this dish I took it upon myself to embelish as well. I decided to add some fresh cilantro and curry powder (but omitted the coconut flakes-- personal preference). The end result was very good; my whole family enjoyed it despite being finicky eaters! Good job on a fantastic base but I suspect it would be rather bland without some tinkering. Still thanks!
(13)
Rating: 4 stars
05/19/2007
Per other reviewers I added Sriracha garlic chili sauce and added water to my peanut butter for extra sauce. Because of the extra water I had to add extra peanut butter too. I don't like coconut flakes with rice so I omitted that but otherwise the ingredients I used remained the same. This tofu dish is way better the next day when it's had time to sit with all the chili/garlic/peanut butter. Next time I will add brocoli to the dish to make it more of a main meal.
(9)
Rating: 5 stars
05/22/2006
Yum! We made this one tonight and I was pleased to find a fast and flavourful dinner that is also quite healthy! The changes I made: - used peanut sauce instead of peanut butter - used garlic instead of green onions - added some green curry paste (about a tsp) Next time we will cook the tofu a little more before adding the sauces as we like it quite crispy. We cooked it longer this time to crisp it up but it dried up the sauce in the process! A great simple recipe that I will be tailoring and using again! Thanks!
(8)