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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is adapted from Yahoo Food. The original was too sweet, but my version is a perfect balance of sweet, hot and salty. Ingredients:
5 tablespoons water |
4 tablespoons natural-style peanut butter |
1 tablespoon rice vinegar (or any vinegar) |
1 tablespoon soy sauce |
1 teaspoon honey |
1 tablespoon minced ginger |
2 garlic cloves, minced |
1 tablespoon chili sauce (or to taste) |
14 ounces extra firm tofu |
2 teaspoons extra virgin olive oil |
4 cups baby spinach |
1 1/2 cups sliced mushrooms |
1/2 red onion |
2 cups cooked brown rice |
Directions:
1. Drain tofu and cut into small slices. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook in a single layer about 5 minutes or until browned slightly on bottom. Then stir and continue cooking, stirring occasionally, until thouroughly cooked (about 5-7 minutes).
2. While tofu cooks, prepare sauce by mixing water, peanut butter, vinegar, soy sauce, honey, ginger, garlic, and chili sauce. Whisk in a small bowl until well-mixed.
3. Add vegetables and sauce to skillet. Cook, stirring, 1 to 2 minutes or until vegetables are lightly steamed.
4. Serve with brown rice.
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