Amazing Simple Thai Tofu114 Reviews
“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.” - by ROSEGRABOWSKI
Original recipe yields 4 servings
- 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.
- Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Amount Per Serving (4 total)
- 285 cal
- 20.5 g
- 10.6 g
Based on a 2,000 calorie diet
Reviews (114)Rate This Recipe
"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 eno..." See moreugh 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!"
"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 cooper..." See moreative 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."
"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'! Al..." See moreso, 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..."
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