Tofu with Peanut-Ginger Sauce

By sz8jm9

Eating Well
4 servings, generous 3/4 cup each

Nutrition
Per serving: 225 calories; 15 g fat ( 2 g sat , 3 g mono ); 0 mg cholesterol; 15 g carbohydrates; 3 g added sugars; 14 g protein; 5 g fiber; 233 mg sodium; 287 mg potassium.

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)

Preparation

Step 1

To prepare sauce:
Whisk water, peanut butter, rice vinegar (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 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.

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.

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

Tips&Notes
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.