Next time, I will also brown some onions along with the tofu, and I will probably use only 1/4 cup of peanut butter. I will add some vegetable broth as well so the sauce isn't quite as thick. I think it's a keeper with just a few tweaks. I served over brown rice, which was good.
Thanks for the delectable formula, Anne. I love peanut butter, so I didn't think that it absolutely was an excessive amount of. I changed the recipe a bit, though. I fried the tofu in garlic and ginger first, then removed the tofu and added it to the sauce at the end. I also added green onions. Delicious! I will definitely make this again. It was my first time cooking tofu. Thanks.
this is often an awfully tasty dish, and quite simple considering the quantity of flavor you finish up with. I followed some advice and fried the tofu in garlic and ginger, along with some chicken breast (sorry vegetarians!). That was great, and, therefore, was adding some inexperienced onion. Also, we prefer using chunky peanut butter as the peanuts add a nice crunch and texture. This recipe is a definite keeper. And for you carnivores, the chicken is great in it.
I just loved this recipe. I used lemon juice instead of vinegar in the sauce and fried the 'steak' variety of tofu on both sides without any flour coating before I added it to the veggies. this is often super yummy!!!
this recipe was really easy to make. I found a lot of useful hints in the reviews before me. especially in browning the tofu and adding it back in at the last minute w/ veggies and peanut sauce. I did not add in the molasses or honey as suggested, I really don't have a sweet tooth. and it wasn't missed the least bit. thanks for an excellent peanut sauce!