Tofu With Peanut-Ginger Sauce Recipe (2024)

Recipe is easily tripled or quadrupled. I then freeze in meal size containers. Also great on noodles. I have used ginger juice and just finely grated ginger. Both taste equally good.

I had some left over and it was terrific hot on rice with tofu and broccoli.

No rice vinegar, used apple cider vinegar instead. Date sugar in place of brown. No cheesecloth, minced ginger. Came out so thick in the beginning, I'd thought the recipe called for 2-4 cups of warm water. After adding half a cup I realized my error, then simply doubled the recipe. Used a food processor. At the end wanted a bit more bite so added a few cloves of minced garlic and a thai chile pepper. Splendid taste and consistency, thanks this will be part of my arsenal going forward.

Tastes better after overnight refrigeration!

Fantastic !And holds well in refrigerator for reheating.I baked tofu first with oil salt and pepper until just a little crispy. Heated up with sauce and stored . Very flavorful

Use finely minced ginger instead of making ginger juice. Just as good!

I use minced ginger in a jar as a shortcut and a splash of schiracha. I serve it with broccoli and tofu. A terrific recipe.

Opted to make this sauce with unsalted cashews that I roasted in the oven. Ground 1 1/3 c. roasted cashews in the food processor along with the listed ingredients, 1 small garlic clove & 1/4 tsp. Himalayan salt. Added additional water to get the consistency of nut butter. Served sauce with extra-firm tofu cut into domino shaped pieces that I pan-fried.

I found ginger juice (with no added sugar, etc.) at my Whole Foods. Will encourage me to make this very wonderful recipe more often -- and eat less meat.

This is outstanding and so easy. I juiced slices of ginger in my garlic press and instead of sugar I mixed the recipe in an almost-empty jar of honey. I used it to top uncooked tofu (who knew!) with steamed broccoli.

This was super easy to make and tasted great over tofu. I used grated ginger instead of ginger juice for ease, and it mixed well. I also substituted almond butter for the peanut butter because I'm allergic to peanuts - I've always done this and have never had any issues, though I would recommend a smooth, neutral almond butter if you want it to mimic peanut butter. I found 2 tablespoons of warm water sufficient.

Quick and easy recipe and the peanut sauce is delicious. I am unable to consume acidic food, so I omitted the vinegar and did not miss it at all in the recipe.

marinated my tofu with this and then seared quickly. added to rice with veggies and more sauce on top. Fantastic.

This was great! Like others, I directly mixed in grated ginger rather than fussing with juicing it. Used the full amount of water for a thinner sauce. I served it over roasted brussels sprouts and farro. I suspect it would be delicious with most any roasted vegetable and I'd also like to try it with chicken skewers.

BTW, Trader Joe's sells frozen grated ginger in what looks like a tiny ice tray -- so you can take out only the amount you want.

Too thick. Needs some (sesame?) oil.

Perfect with cold silken tofu, hot rice and steamed greens. I just microplane the ginger. Perfect easy meal! My kind of cooking!

BBQed tofu -- incredible! SO easy!

Absolutely wonderful as written!

add chopped oeanuts and serve on rice

Yummy!!! Heated it up in the pan with the tofu. Used crunchy peanut butter which was amazing!!

This was a great, easy base for a delicious sauce. I added 1 inch fresh ginger (passed on the ginger juice and cheesecloth step) and 3 fresh garlic cloves to all the recommended ingredients, minced in the bullet blender, and it was perfect in consistency and taste.

Mine turned out a light brown color — much like peanut butter — and nothing like the picture. Tasted ok, might be too much ginger for me.

Delicious sauce, although I modified it by substituting almond butter for peanut butter and 1/2 tsp agave syrup for the brown sugar. I also used much more than a tablespoon of grated ginger, which I did not strain. It worked beautifully over steamed broccoli, pan-seared tofu, and farro. I prefer soft to firm tofus and cut it into 12 large rectangles to sear, turning only once, carefully. Will make again!

Its very good, will add more cayenne next time and some fresh garlic, and top with some chopped scallions!

Simple, easy, and yummy! Would the toddler eat it? No. But we adults loved it! Would happily eat this any time. Love that it can work on cooked or or cold tofu, as it feels both warming for the winter and nice and chilling for the summer.

I like to share this tip whenever possible: freeze fresh ginger in 1.5 in. chunks. No need to peel. Defrost in microwave (about 30 seconds on high) let cool slightly and then squeeze ginger juice out. Whenever fresh ginger is called for in a recipe I use ginger juice from frozen chunks. Hugely advantageous!

Made as directed and ended up with a slightly sweeter, slightly saltier bowl of peanut butter. Added sesame oil, garlic and at least 4x the soy and ginger.

This is a truly delicious peanut sauce and it’s simple to make! We used prepared ginger juice to speed up prep time even more. This sauce is a keeper!