Wednesday, May 28, 2008


Tofu with peanut-ginger sauce (recipe in the comments)
Cucumbers with lemon and salt

Hot tea
This was the first tofu recipe we ever made that we hadn't eaten somewhere else first. Regular readers will remember that our first positive experience with tofu came at our friend F's house, with the amazing Grandma's Savory Tofu Casserole AKA Tofu Loaf. We made that first and, thus, began our quest for great tofu. Tofu with peanut-ginger sauce was our first foray on our own and we were richly rewarded. Not only is this an excellent dish, but this was the source of our transformative no-fail skillet tofu base recipe that MANY other tofu dinners are based on. This is an unusually hearty tofu dish and the flavors are intense and yummy. It's really hard to beat.

Prep Notes
Difficulty: Easy
Chopping: Tofu, zucchini, scallions, garlic, ginger, cucumbers
Time: 30 minutes
Make ahead: You can make the sauce ahead, but do the tofu last minute.

J: "Peanut perfection!"
M: "Hearty, stick-to-your-ribs tofu!"


J said...

Tofu with Peanut-Ginger Sauce – M & J (Inspired by Eating Well)
Serves 4

1” ginger, peeled and “chunked”
2 cloves garlic, peeled
5 T water
4 T smooth peanut butter
1 T rice vinegar
2 T soy sauce
2 t honey

Tofu & vegetables
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons canola oil
1 medium zucchini, cut into half moons
4 cups baby spinach
4 scallions, sliced into ½” pieces

Place ginger and garlic in a mini chop or food processor and chop until minced. Add remaining sauce ingredients and blend until smooth.

Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.

Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.

Add zucchini and cook until just beginning to brown. Add spinach, scallions, and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Flynn said...

Ed and I made your pad thai on Wednesday and it was awesome. We couldn't find bean sprouts so we put in snowpeas instead and it was delicious :) Our packet of noodles was 13 oz. which I didn't realize until after the fact, so it contained quite a lot of noodles. But no fear, Ed had leftover lunch from it on Thursday and there was enough for leftover dinner Thursday night! Suffice it to say, we are huge fans.

Flynn: Thai-licious
Ed: Awesome cold too!