Tofu with Peanut-Ginger Sauce

2014-07-05
  • Yield : 4 servings, generous 3/4 cup each
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    225 calorie
  • Saturated Fat

    2 grams
  • Cholesterol

    0 grams
  • Sodium

    233 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    5 grams
  • Protein

    14 grams

Ingredients

  • 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
  • 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)

Method

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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.

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