Tofu With Peanut-Ginger Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Yahoo! Recipes Ingredients:
5 tablespoons water |
4 tablespoons smooth natural-style peanut butter |
1 tablespoon rice vinegar |
2 teaspoons reduced sodium soy sauce |
2 teaspoons honey |
2 teaspoons minced ginger |
2 garlic cloves, minced |
14 ounces extra firm tofu |
2 teaspoons extra virgin olive oil |
4 cups baby spinach |
1 1/2 cups sliced mushrooms |
4 scallions, sliced |
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.
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