Search thousands of recipes reviewed by home cooks like you.

Tofu and Veggies in Peanut Sauce

Tofu and Veggies in Peanut Sauce

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Anne Buchanan

Anne Buchanan

Easy, quick, and tasty meal. A favorite in our household.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ANSWEDE
161

ANSWEDE

10/29/2003

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 less sweet. FANTASTIC! Also added crushed peanuts on top and served over angel pasta. Everyone wanted thirds!!

Maria
121

Maria

10/5/2007

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.

Susan
102

Susan

10/8/2004

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.

More reviews

Similar recipes

ADVERTISEMENT