Tofu Peanut Stew


  • 1 16oz. pkg. firm or extra firm Tofu
  • 1 Tbls. ground ginger
  • 1 Tbls. corn starch
  • salt & pepper
  • 12 Tbls. peanut or vegetable oil
  • 1 lg. onion, diced
  • 4 plum tomatoes, diced (or use grape tomatoes)
  • 1 jalapeño, minced
  • 3 cloves garlic, minced
  • 2 Tbls. minced, fresh ginger (or use minced ginger paste)
  • 1/2 tsp. red pepper flakes
  • 1/2 C. chunky peanut butter
  • 1 C. vegetable broth*
  • 1 Tbls. tomato paste
  • 2 C. torn spinach (or use baby spinach


  • sliced green onions
  • chopped cilantro
  • chopped peanuts
  • squeeze of lime juice


  1. Drain and press excess liquid from Tofu (I use a tofu press).  Cut into cubes and place in bowl or ziplock bag. Toss with a little salt, pepper, dried ginger and cornstarch.
  2. In large pan, heat oil over medium heat. Brown tofu cubes, then remove from skillet and set aside.
  3. In same pan, sauté onions and jalapeño over medium heat until onions begin to soften.  Add garlic and ginger and sauté a couple more minutes until fragrant.  Be careful not to burn the garlic/ginger.
  4. Stir in diced tomatoes and red pepper flakes. Then add the peanut butter, broth and tomato paste. Stir well to combine. Return the reserved tofu back to the pan and simmer about 5-10 minutes.
  5. Stir in spinach and cook until wilted.  Taste and season with additional salt & pepper, if needed.
  6. Garnish each serving with sliced green onions, chopped cilantro, chopped peanuts and a squeeze of lime juice.



*Use additional broth if you want a “soupier” stew.