Tofu With Peanut-Ginger Sauce Recipe

Name: Tofu With Peanut-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons water; 4 tablespoons smooth natural-style peanut butter; 1 tablespoon rice vinegar; 2 teaspoons reduced sodium soy sauce; 2 teaspoons honey; 2 teaspoons minced ginger; 2 garlic cloves, minced; 14 ounces extra firm tofu; 2 teaspoons extra virgin olive oil; 4 cups Baby Spinach; 1 ½ cups sliced mushrooms; 4 scallions, sliced

Servings: persons

5 tablespoons water
4 tablespoons smooth natural-style peanut butter
1 tablespoon rice vinegar
2 teaspoons reduced sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 garlic cloves, minced
14 ounces extra firm tofu
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 ½ cups sliced mushrooms
4 scallions, sliced

1
To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
2
To prepare tofu: Drain and rinse tofu; pat dry.
3
Slice the block crosswise into eight 1/2-inch-thick slabs.
4
Coarsely crumble each slice into smaller, uneven pieces.
5
Heat oil in a large nonstick skillet over high heat.
6
Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
7
Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
8
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons water, 4 tablespoons smooth natural-style peanut butter, 1 tablespoon rice vinegar, 2 teaspoons reduced sodium soy sauce, and more.

Yes, Tofu With Peanut-Ginger Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu With Peanut-Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions