Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.45 Kcal (1003 kJ) | ||
| Calories from fat | 147.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.44g | 25% | |
|---|---|---|---|
| Sodium | 206.67mg | 9% | |
| Potassium | 560.82mg | 12% | |
| Total Carbs | 12.3g | 4% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 16.19g | 32% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 3.7mg | 21% | |
| Calcium | 227.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 108.77 Kcal (455 kJ) | ||
| Calories from fat | 67.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 25% | |
|---|---|---|---|
| Sodium | 93.88mg | 9% | |
| Potassium | 254.76mg | 12% | |
| Total Carbs | 5.59g | 4% | |
| Sugars | 2.75g | 24% | |
| Dietary Fiber | 1.21g | 11% | |
| Protein | 7.35g | 32% | |
| Vitamin C | 6mg | 22% | |
| Iron | 1.7mg | 21% | |
| Calcium | 103.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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