Spicy Peanut (or Pea-not) Ginger Tofu

I also like to call this “clean out the fridge tofu”, because its the perfect opportunity to make a fabulous dish using all the leftover veggies loitering around your fridge.

This dish is all about the sauce. It’s thick and rich and has the perfect balance of heat, sweet, salty and tart. It’s also really simple and cooks up in under 30 minutes, which is always a win-win in my crazy household.

My littles are picky eaters, so I kept this version simple, using only mushrooms and red peppers (two of the few veggies I can always get my kids to eat), but if it were just for me, I’d have tossed in some baby corns, spinach, bok choy, asparagus, eggplant…pretty much any vegetable I could get my hands on.

This is one of the rare recipes where I actually used peanut butter (we have an allergy in our house so more often than not, wow butter is our go-to for making “nutty” sauces. But since this wasn’t a full family dinner, we went with PB this time.) It’s not a life-threatening allergy, so we are comfortable having peanut butter in the kitchen, but for those who are – or have a family member who is, just swap out the peanut butter for wow butter or sun butter or even tahini.

I love serving this over coconut rice (which cooks up in the time it takes to make this dish), but plain rice or rice noodles work just as well.

Spicy Peanut Ginger Tofu


1 tsp grated ginger

¼ cup tamari

¼ cup ketchup

½ cup creamy peanut butter

2 tbsp maple syrup

½ – 1 tsp sriracha (to taste)

2 tbsp olive oil

2 green onions, chopped (whites and greens separated)

½ vidalia onion, diced 

5-6 mushrooms, stems removed and caps sliced

1 red pepper, cut in slices

2 cups vegetable stock

1 350g block of extra firm tofu, drained, pressed and cubed


In  bowl, whisk together ginger, tamari, ketchup, peanut butter, maple syrup and sriracha. Set aside.

In a deep pan, heat oil on medium high heat.  Add the white parts of the green onion and vidalia onion and saute until translucent, about 5 minutes.  Add mushrooms and cook until golden. Add red peppers and cook for 2 minutes.

Add sauce and tofu to pan. Bring to a boil; reduce heat to medium-low and simmer until sauce is thick – about 10 minutes.


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