84 Reviews of Pan-Fried Tofu with Spicy Peanut Sauce

From: Nose

On Oct 23, 2004

Yum yum yum yum. I have tried a different recipe from a cookbook for the same general dish, and that was really heavy and awful. This recipe was MUCH better. The cornstarch makes a big difference — it makes the tofu brown quickly and I think it may keep the oil in the crust instead of it being absorbed by the tofu, so the tofu stays creamy. Also, heating the peanut sauce helped make it smooth and helped the flavors to meld. The only thing I changed was that I used a smallish clove of garlic, minced very fine, rather than garlic powder. As I also used chunky peanut butter, it didn't change the texture at all. I thought it appropriate to fry the tofu in peanut oil. I steamed some green beans separately and put them on the same plate, dipping them in the sauce. I will definitely make this again, particularly as all the ingredients are easy to keep on hand.

From: Kristianne

On Jan 30, 2005

This was one of three tofu recipes I tried. This was the best one. The sauce is similar to a peanut satay one that goes over chicken skewers at a local Thai restaurant that my husband and I love. My husband said he did not want any tofu (he thinks it is gross) but I gave him a bite off of my plate. He went right to the kitchen and made a plate for himself and commented that this is good tofu! I used crunchy PB as stated in the recipe amounts, no adjustments and it was not too peanutty as mentioned in another review. I used Laura scudders Natural Crunchy PB(the kind w/the oil layer on top. I pour off the oil. I also used Hot chili sauce (not ketchup), the kind you see on the table at fast food chinese restaraunts. Thank you Watermelon, I look forward to trying your other recipes!

From: Mintara

On Jun 11, 2004

I loved this! It was so tasty! I thought the amount of peanut butter was perfect, however I added more chili flakes than the recipe called for.

From: Sharon123

On Jan 26, 2005

I was looking for something quick, tasty, and easy to eat for dinner and this was it! The sauce has a nice flavor. I used whole milk because that's what I had. I also had some teriyaki sauce so used that too. Thanks Watermelon!

From: Roosie

On Oct 7, 2004

Soooooo good! This will now be a regular way to prepare tofu in my home! It's so delicious- crisp on the outside, tender on the inside... mmmm- I want more already! Luckily, this is incredibly easy to prepare and not too unhealthy, since the tofu is only shallow fried. I thought the sauce was amazing I used crunchy peanut butter (a natural kind that is just made of peanuts and salt), ketchup, soy sauce and used Zhoug (#57689) rather than pepper flakes. I added 2 Tbs fresh cilantro to the sauce when it was done cooking. The flavor is wonderful- I didn't find it to peanutty at all. Tangy, sweet, salty, crunchy and smooth... soooo good... mmm... This is a KEEPER!!! Thank you for a wonderful recipe!!

From: jellie

On Sep 20, 2003

This sauce is really tasty, but a bit too peanut-buttery for my tastes. I didn't use oil for frying so mine turned out kind of sticky but still tasted great! They would be good with more bland foods.

From: Mallina Cashew

On Feb 15, 2005

This was great, WaterMelon!! I expanded the recipe because I had much more tofu, used about half the peanutbutter, coconut milk and soy milk, lemon juice, 1 garlic clove, soy sauce and chili sauce --- it was SO good!! The tofu fried up quickly and was nice and soft inside. Thank you so much.

From: Susiecat too

On Jul 28, 2008

This was delicious, and much easier than I expected. I was not able to get the cornstarch evenly distributed over the pieces, but that was operator error, I'm sure. The peanut sauce was delicious, but I made the chili-less version to please my family of small children. I added garlic-chili paste to just my own serving of sauce. I ended up tossing the tofu with a sauteed eggplant dish that I also made, and they combined beautifully. Thanks, WaterMelon!

From: Chef BKeene

On Oct 17, 2008

Real good taste. Pay attention to the corn starch... only a little bit. Otherwise you are going to end up with a gigantic tofu blob.I learned this the hard way the first time around.

From: merst21

On Jul 31, 2007

This recipe was fantastic! Definately a keeper. I served the tofu over a bed of fresh baby spinach leaves. The combination of the spinach, tofu and peanut sauce was terrific! Thanks for a wonderful recipe!!