Advertisement

Tofu With Peanut-Ginger Sauce

By Martha Rose Shulman

Updated June 11, 2024

Tofu With Peanut-Ginger Sauce
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(1,563)
Comments
Read comments

If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.

Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.

Featured in: Tofu Dresses to Beat the Heat

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:½ to ⅔ cup
  • 3tablespoons creamy unsalted, unsweetened peanut butter
  • 1tablespoon rice vinegar
  • 2teaspoons soy sauce
  • 1 to 2teaspoons light brown sugar, to taste
  • 1½teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
  • Cayenne to taste
  • 2 to 4tablespoons warm water
Ingredient Substitution Guide

Preparation

  1. Step 1

    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).

Tip
  • Advance preparation: This keeps well for a week in the refrigerator. You may want to thin it with more water after a few days.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,563 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Laura K

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.

drdeasnter

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.

Peggy

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

a good peanut sauce

this was yummy i can imagine in as a dip with chicken breast skewers or an asian salad or some fresh spring rolls. i paired it with tofu and brocolli for a very lazy summer meal

Suellen

This is so quick and so good. My changes: I dredge the tofu cubes in cornstarch, then sauté them, tossing, until brown on two sides. Rice noodles, tofu, topped with peanut sauce. Toppings if there's time: crumbled peanuts, hot sauce, sliced chives. Yum.

Kevern

Unbelievably delicious. I wouldn’t change a thing about this recipe. I spoon the sauce onto raw extra firm tofu cubes when I’m feeling exceptionally lazy and it is fantastic.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.