Tofu with Peanut-Ginger Sauce
Recipe from EatingWell

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.


Tofu with Peanut-Ginger Sauce

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Ingredients
  • 5  tablespoons
    water
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  • 4  tablespoons
    smooth natural peanut butter
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  • 1  tablespoon
    rice vinegar, (see Ingredient note) or white vinegar
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  • 2  teaspoons
    reduced-sodium soy sauce
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  • 2  teaspoons
    honey
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  • 2  teaspoons
    minced ginger
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  • 2  cloves
    garlic, minced
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  • 14  ounces
    extra-firm tofu, preferably water-packed
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  • 2  teaspoons
    extra-virgin olive oil
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  • 4  cups
    baby spinach, (6 ounces)
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  • 1 1/2  cups
    sliced mushrooms, (4 ounces)
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  • 4 
    scallions, sliced (1 cup)
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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.

Nutrition information
Calories 225, Total Fat 15 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Sodium 233 mg, Carbohydrate 15 g, Fiber 5 g, Protein 14 g, Potassium 287 mg. Daily Values: Calcium 16%, Iron 16%. Exchanges: Vegetable 2,Medium-Fat Meat 2. Percent Daily Values are based on a 2,000 calorie diet
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