Quick, easy and delicious

Emilie - February 18, 2008 10:53:48 PM PST

I really love ginger and grew up on satays, so this recipe caught my eye. Some minor modifications I made to better suit my boyfriend and my palates and out of convenience were as follows:
Substitute Gourmet Garden - Ginger Spice Blend (it\'s a tube of minced ginger in a soft paste) for fresh ginger. (I also added an extra tablespoon to what the recipe suggested.)
Substitute crunchy for smooth peanut butter - adds a nice crunch
Add an extra clove of garlic (was actually using minced garlic from a bottle, so added an extra teaspoon.)
Substitute baby bok choy (both leaves and stems) cut into 1/2 inch pieces for spinach - we felt bok choy would have a better flavor and texture with it\'s crunch and thicker leaves. Also, we have noticed that this vegetable is more commonly found in Asian foods than spinach is.
We ate this on a bed of whole wheat noodles, but rice would also work nicely.

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My favorite

heatherpelham - January 25, 2008 12:59:43 PM PST

I recently became a vegetarian and it is sometimes difficult to find new dishes that fit into my diet. This is one of my absolute favorite new recipes. I eat it a couple of times a week. Delicious!

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Delicious

Michelle - April 6, 2007 07:23:34 AM PST

I made this really quick on the weekend after I went running and I was eating so fast. This meal was so good I actually forced myself to eat slower! I too used less ginger because I don\'t like the strong flavor but even with that tablespoon of peanut butter it still had a great taste!

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We LOVED this!

sinkships82 - March 18, 2008 05:53:55 PM PST

I just absolutely loved this recipe! It was very easy to make. I left the tofu in rectangular chunks instead of crumbling. I also nixed the honey because I didn\'t want the extra sugar and it still tasted delicious. I paired it with asparagus and red potatoes with lemon juice and spices. I\'m making it again for my meeting at work this Friday! LOVED IT.

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this rocks!

Melissa - April 18, 2007 11:16:24 PM PST

The sauce in this recipe is so easy and so yummy! I followed everything exactly, except I cooked the veggies separately, then added to the sauce and tofu. Will definitely make this again.

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Quite good

chamelean75 - March 13, 2007 12:25:27 PM PST

In this recipe, I put a little less ginger since I\'m not a huge fan of the root. The meal was delicious!! As far as making it, it wasn\'t hard at all though I will say that the natural peanut butter is a little more difficult to work with, the jar says to mix the oil and the peanut butter but the peanut better is sooooo thick, it\'s pretty difficult. I don\'t think I ended up mixing it very well. The natural peanut butter had a very nutty taste which is probably why this sauce tasted so good. I highly reccoment this recipe to everyone.

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Variation on a theme. . .

susanf242 - July 8, 2008 03:41:14 PM PST

I used 2 tablespoons Soy Vay Very Very Teriyaki Sauce in place of the 2 teaspoons soy, honey and ginger.

I used green onion (did not have scallions) and added water chestnut because it seemed \'right".

It was very good ! I also added cashews.

I love you - my cooking peeps - and have fun with this one.

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Delicious!

Monica - April 20, 2008 06:04:34 PM PST

If you like Thai food you will love this! Only thing I changed was I used Ginger Powder because I didnt have fresh ginger, and I only used one teaspoon. I also used crunchy natural peanut butter, gives it a nice crunch and taste! I\'ll definately be saving this recipe!

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Yum-O!

Creative Memories Rashi - April 9, 2008 05:40:55 PM PST

I made this with sunflower butter instead of peanut butter and I didn\'t have spinach. It was sooooo good! I will definately make this again!

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Tofu success at last!

Hands On - April 3, 2008 04:29:51 PM PST

I\'ve finally found a tofu recipe I can make and actually liked!!! I didn\'t have honey so I used a tsp of sugar. I added a small dry red chili for a little spice. I used bok choy i/o spinach (didn\'t have any - and no mushrooms and hate scallions). And it was delicious!!!!! I took another poster\'s advice and cooked the tofu first, removed it while I cooked the greens, then added back the tofu and then the peanut sauce to heat it through. I will also add a little sea salt next time, too. Oh, and I used coconut oil instead of olive oil...it does NOT add a coconut flavoring to the recipe, but I wanted to experiment with it as a substitute. Very good results.

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Delicious, satisfying and easy to prepare

beth - February 27, 2008 05:41:25 AM PST

This is one tasty tofu dish. The tofu and spinach both took to the sauce, and if you would like to mute the sauce a bit, just add more spinach. My boyfriend and I both loved it, and cannot wait to make it again!

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Simple to make and full of flavor

tatiana211 - July 7, 2009 06:38:09 PM PST

This recipe was great! Full of flavor, quick and easy, filling, and super healthy!

I used Natural Peanut Butter with Honey simply because I just didn\\'t have regular PB on hand (only added 1 tbls of honey to the peanut sauce). And instead of the spinach, I used broccoli to give it some crunch. You could even throw in some shredded carrots.

Only problem I had was with the tofu. Make sure to coat the pan with enough oil so the tofu won\\'t stick. And don\\'t forget to pat it dry after draining it! Or else you\\'ll end up with oil flying at you like I did.

Pair this recipe with some white rice or noodles and you\\'ll be having yourself a great lunch/dinner.

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Great

slt9coach - November 4, 2008 07:01:57 AM PST

My husband thought we were dining at a fancy Thai restaurant! I added shredded carrots and left out the ginger and honey and it was great!

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FINALLY!! An enjoyably vegan recipe!!!

Jay - October 30, 2008 12:19:10 PM PST

Finally Yahoo, or whomever chooses these recipes, decided to add a vegan/strict vegetarian recipe (well... it would be vegan sans the honey... but this is close enough!! Just leave out the honey.) People really need to see more of these types of recipes, even if they are not vegetarian. With the onslaught of obesity in this country become exponentially greater every day (brought on by people gorging themselves on animal products) it would really do people alot of good if they see that there are actually very simple and VERY tasty recipes out there which include NO animal products. But... I must question why Yahoo decided to leave out the sodium content of this dish. I am sure it is WAY beyond the amount of sodium anyone should injest in a single day (or week probably). Bottom line people: Please tell Yahoo that WE WANT MORE VEGAN/VEGETARIAN RECIPES!!!!!

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Amazing!

Carly - July 21, 2008 03:03:55 PM PST

I was impressed at how this turned out.. Taste just like a Thai restaurant! I made brown rice with fried egg and scallions and served the Peanut-Ginger Tofu over the rice. Even my Tofu-hating brother enjoyed it! I will definitely make this dish again!!

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Good, but needs more sauce

purplinkle - July 19, 2008 02:07:51 PM PST

I thought this recipe was pretty good overall, but didn\'t have nearly enough sauce. I used all the right measurements of ingredients, but when I poured the sauce on, it just kind of disappeared. If I made it again, I would make 1 1/2 times the amount of sauce and probably add more spinach too. Also, there\'s no way my pan needed to be on high! It was way too hot and started to burn my tofu. This probably varies by stove, but my pan was plenty hot just on medium.

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Really impressed.

Gloria C - July 9, 2008 06:37:54 PM PST

It\'s all in the peanut sauce with this one. Browning the tofu is pretty easy, as is stir-frying the vegetables. The only thing to beware is that your peanut sauce might turn a bit more watery than intended. My peanut sauce turned out pretty good (I did a rough halving of everything for 2 people) although in retrospect if I had crunchy peanut butter on hand, I would\'ve definitely liked to use that for some more texture. The only other thing I switched was I used baby bok choy instead of spinach-- simply since I had a bunch of baby bok choy. I typically don\'t even like boy choy and this dish made it taste pretty good! Following one of what the earlier reviewers said, I mixed the peanut sauce with the tofu, and cooked the vegetables separately (I added like a tablespoon of the sauce to the vegetables) so as to not douse them with goo. I put some leftover sauce to the side and drizzled it on top of the tofu and the bed of vegetables in the end so you could really get that flavor right on top. I\'m not much of a cook so I was kind of scared to see what I\'d make (I\'ve only cooked from recipes maybe 5 times before) but if you get the sauce right, this dish is really impressive.

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Simple and Delicious

subham - July 8, 2008 06:47:55 PM PST

I followed the recipe with a few changes:

- I omitted the garlic. (My husband does not eat it.)
- Used organic frozen chopped spinach to save time. (I was in a hurry.)
- I used only spinach and tofu - no other vegetables. (I did not have any on hand.)

The recipe took only about half an hour. I sauteed the tofu. In the meanwhile I chopped the ginger and made the sauce. I added the sauce. Finally I added the frozen spinach when the sauce started bubbling. I simmered it for a few minutes and it was done.

I served it with rice. I pressure cooked the rice (white rice and wild rice mixed together), turned it onto a plate and left it to cool. An excellent meal in half an hour.

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Sounds yummy

Barbie - June 25, 2008 04:43:56 AM PST

Sounds yummy!
Can you add a print option for recipe card sizes, 3x5 or 4x6?
Other recipe sites do this and it is very helpful. I like having my recipes in an old fashioned box. thanks.

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Awful

twoplayful_sf - April 10, 2007 01:02:27 PM PST

The peanut sauce is too sweet. And why cover the spinach and mushrooms in a thick peanut glop?
The whole dish was a brown sticky mess. The recipe may be salvageable if you use less honey, cover only the tofu with the peanut sauce, and cook the mushrooms and spinach separately so they retain their delicate flavor and texture.
Big disappointment.

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Spot ON!

dimvsalex - September 11, 2008 04:31:10 PM PST

I use recipies as a guide and play with them as I see fit.

This one was pretty spot on.

I did add a chopped chicken breast to put some more flavor and "meat" to the dish.

I used a small food processor to puree the ginger/peanut sauce, and it turned out great!!!

Also can be served over rice noodles

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to aladdin jack

cathyjo2004 - September 11, 2008 03:52:23 PM PST

we\'re not interested in the fact that you eat meat! maybe if you understood how harmful the meat industry is you wouldn\'t make such ignorant comments.

in any case, clearly the object here is to WRITE A REVIEW OF THE RECIPE, not to tell everybody where you live and how much you exercise.

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Planning to make this tomorrow

ktshadley - July 16, 2008 10:03:54 PM PST

I\'m vegan, so, I\'ll substitute agave instead of honey, but this sounds just great! I\'m very excited to try this!

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YUMMY! ??

aladdin_jack - July 8, 2008 02:53:17 PM PST

Oh Boy, I can\'t wait to tell my 10 year old daughter and 19 year old son (who eats like a truck driver!) that we\'re having "TOFU" for supper. That\'ll send \'em running for the Pizza Joint!
In all fairness, though, I\'ve never actually eaten it; but I just can\'t get past what it looks like. It\'s probably about as yummy as soybeans!

Actually, the Shrimp recipe looks very good, and maybe the Tuna. For urban dwellers, these meals probably work, but out here in the Midwest, in Farm and Cattle country, we eat much simpler; meat, potatoes, etc... We just work hard and exercise more.

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