Tofu with Peanut-Ginger Sauce

  • 5 Tbsp. water
  • 2 Tbsp. smooth natural peanut butter
  • 1 Tbsp. rice vinegar or white vinegar
  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. honey
  • 2 tsp. minced ginger
  • 2 cloves garlic, minced
  • 14 oz. extra-firm tofu, preferably water-packed
  • 2 tsp. extra-virgin olive oil
  • 4 cups baby spinach (6 oz.)
  • 1 ½ cups sliced mushrooms (4 oz.)
  • 4 scallions,  sliced (1 cup)

To prepare sauce:  Whisk water, peanut butter, rice or white vinegar, soy sauce, honey, ginger and garlic in a small bowl.

To prepare tofu:  Drain and rinse tofu; pat dry.  Slice the block crosswise into eight ½” thick slabs.  Coarsely crumble each slice into smaller, uneven pieces.

Heat oil in a large non-stick 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 – 7 minutes more.

Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 – 2 minutes more.

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