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Ginger Peanut Hoisin Tofu

  • Author: adapted from Alaska from Scratch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1 cup uncooked rice
  • 1/4 cup hoisin sauce
  • 3 Tbsp peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp honey
  • 1 tsp of fish sauce
  • 1 Tbsp rice vinegar
  • 4 cloves garlic
  • 2 Tbsp chopped fresh ginger
  • 1 package (14oz) of firm tofu
  • 1 bell pepper, cut into thin strips
  • 1 carrot, sliced into thin rounds or half-moons
  • ½ cup peanuts, roughly chopped
  • ½ cup green onions, finely sliced
  • 1 cup bean sprouts
  • 23 Tbsp toasted sesame seeds


  1. Cook the rice according to directions.
  2. While the rice is cooking, first make the sauce. Combine the ingredients, hoisin sauce through chopped ginger, in a blender or food processor. Blend until completely smooth. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Drain the tofu and squeeze out any excess moisture. Crumble the tofu into the skillet in thumb-sized pieces. Using a spatula, stir occasionally. The goal here is for it to sizzle and sear the tofu, drying it out a bit and browning it all around.
  4. Once the tofu is mostly browned, add the sauce. After a few minutes, add the sliced bell pepper, and sliced carrot. Cook for 5-7 minutes, or until the carrots are becoming tender and the sauce is slightly reduced.
  5. Remove from heat and serve over rice, topped with peanuts, green onions, bean sprouts, and sesame seeds.