This Tofu in Peanut Sauce is probably the easiest dish I have tried out in the recent past. It requires no grinding, no chopping (unless you count cubing tofus as ‘chopping’), no frying, its ultra super simple and you end up with a creamy side dish for your roti or rice in no time.
I made this for dinner a couple of weeks back, which explains the extra ‘warm’ pictures under artificial lighting. I wasn’t sure if TH would like it since he doesn’t like peanut sauces and gravies like they use in gado-gado much (but loves peanut butter, yeah, men are weird no?).
He ended up saying “this is not bad at all” so I guess if you like peanuts then this one will be a winner for you too.
Tofu in Peanut Butter SauceNags’ Original RecipeServes: 2What I Used:1 block firm or silken tofu – cubed3 tbsp peanut butter2 tbsp soya sauce1 tbsp vinegar2 tsp minced garlic2 tsp minced ginger1 tbsp oil1/2 tsp sugar (optional)Salt and pepperWaterFresh parsley/coriander/spring onionsHow to make Tofu in Peanut Sauce:1. Make a loose paste with the peanut butter, soya sauce, vinegar, sugar, and some water.2. In a pan, heat the oil and add the cubed tofu. Fry lightly (if using firm tofu, otherwise go on to the next step).3. Add the minced ginger and garlic and fry until the flavour comes out and the kitchen smells really good.4. Add the peanut butter sauce and mix well, coating the tofu pieces completely. Add about 1 cup water and cook covered for 5 mins on very low fire.5. The dish will keep getting dry because of the peanut butter so keep adding required water to keep it saucy.6. After 5 minutes, make sure consistency is right for you by adding enough water and bring to boil. Remove from fire, add salt and pepper to taste and garnish with chopped fresh cilantro/parsley or spring onions. Be careful when you add salt since the peanut butter will already have some.
I served this with some simple vegetable rice. I am sure it will go great with roti too.
Variations:
Try replacing tofu with paneer or soya chunks/meal maker. Anything that soaks up the flavours should be a good addition. I am even thinking cubed potatoes. Hmmm.. 🙂
Yo! The snaps look beautiful esp. the 1st one! I have an idea for this one…I think I shall modify it and post it on my blog 😀
Nags..this is awesome..i loved all snaps..and i loved those white serving plates.. 🙂
New dish to me, use of peanut butter in a sauce sounds really tempting, will give it a try but probably with paneer as m not fond of tofu much
Nice..same peanut story with my husband too…doesnt like it except in peanut butter !! I did something like this for a satay once…very nice…love the bowl too…
Sound interesting recipe. I love Tofu. I have all the ingre. at home. Shud I give it try today? 🙂
Yeyy! I have all those things at home. Could I be replacing tofu with paneer. What do ya think?
It looks singapore-ish ;)(I guess because of curry over rice look!)
Recipe sounds so simple! Then its right for me:)
The first picture looks stunning,better than natural light!! Or may be it looks like for me,coz its a nice change from ur usual pictures!!
SJ – and link to mine as your recipe inspiration. otherwise i will start a plagiariser movement against you! *evil laugh*
Sonu – do you have to ask? do try and let me know 😀
hb – yeah 😀 I served it like that, all Singapore-ish and fancy-ish. You can replace with paneer. Or even soya chunks. Anything that will soak up the flavours should word.