TOFU WITH PEANUT-GINGER SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Sauce:
  • 5 tablespoons water
  • 4 tablespoons smooth natural peanut butter
  • 1 tablespoon rice vinegar (see Ingredient note) 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 (6 ounces)
  • 1 1/2 cups sliced mushrooms (4 ounces)
  • 4 scallions, sliced (1 cup)

Directions

  • 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 eight 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.
  • TIP: Ingredient note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet vinegar made from fermented rice. Find it in the Asian section of supermarkets and specialty stores.

Notes

Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.

Makes 4 servings, generous 3/4 cup each

TIP: Ingredient note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet vinegar made from fermented rice. Find it in the Asian section of supermarkets and specialty stores.

Categories: Tofu  Vegetable  Vegetarian 

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