Tofu with Peanut-Ginger Sauce

cattiemac

Tofu with Peanut-Ginger Sauce
4 servings

Ingredients

Sauce
5 tablespoons water
4 tablespoons smooth natural peanut butter
1tablespoon rice vinegar or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced

Tofu & vegetables
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach
1 1/2 cups sliced mushrooms
4 scallions, sliced

Preparation
1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into four 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
3. 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.
4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Calories - 295.6
Total Fat - 18.5 g
Saturated Fat -3.0 g
Polyunsaturated Fat - 0.3 g
Monounsaturated Fat - 1.8 g
Cholesterol - 0.0 mg
Sodium - 287.3 mg
Potassium - 278.4 mg
Total Carbohydrate - 12.3 g
Dietary Fiber - 3.2 g
Sugars - 6.9 g
Protein - 22.2 g
Vitamin A - 57.5%
Vitamin C - 17.9%
Calcium - 5.8%
Iron - 10.7%

stringcheeze

Oooh....*drool*. I bet this would be awesome cold the next day!

Thanks for the recipe. I definitely will try this the next brick of tofu I get!