Tofu With Ginger Peanut Sauce Recipes

TOFU WITH PEANUT-GINGER SAUCE

Steps:

• To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
• To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
• Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
• Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

TOFU WITH PEANUT-GINGER SAUCE

Steps:

• To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
• To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
• Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
• Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

TOFU WITH PEANUT-GINGER SAUCE

Steps:

• In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

GARLIC GINGER TOFU

Steps:

• Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
• Squeeze lime juice over tofu before serving.

TOFU WITH GINGER PEANUT SAUCE

Steps:

• Mix the water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a bowl and set aside.
• Cut tofu into slices and brown them in the olive oil.
• Add mushrooms, onions, spinach, and sauce to the browned tofu and stir fry for a couple of minutes until mushrooms are spinach are done.

CRISP TOFU SANDWICH WITH PEANUT-GINGER SAUCE

Steps:

• Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.
• In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.
• In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil. Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make 2 sandwiches. Serve with radish sprouts on the side, if desired.

TOFU WITH SWEET GINGER MARINADE

Steps:

• Slice the tofu block in half horizontally or cut into slabs 1" thick. Place in a colander and drain for 10-15 minutes.
• While the tofu is draining, prepare the marinade. Combine all the ingredients in a small saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
• Place the tofu in a square or rectangular nonreactive pan. If the tofu is sliced, arrange the slices close together in the bottom of the pan or on top of one another in a double layer. Pour the hot marinade over the tofu, being sure to cover it with the marinade. Cool, then cover with a lid or seal tightly with plastic wrap and refrigerate.
• The tofu will hold for a week or two in the refrigerator, as long as it's sitting in the marinde in a well sealed container. Enjoy!

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.