Tofu with Peanut-Ginger Sauce
generous 3 cups
Active time: 15 minutes
Total time: 25 minutes
Description
Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.
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.
Tips
- Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories213 cal
- Total Fat14.2 g
- Saturated Fat2.7 g
- Cholesterol0 mg
- Sodium194 mg
- Carbohydrate Total12.8 g
- Protein13.2 g
- Phosphorus204 mg
- Potassium504 mg
- Fiber3 g
- Calcium231 mg
Ingredients
Sauce
- 5 tablespoons water
- 4 tablespoons smooth natural peanut butter
- 1 tablespoon rice vinegar, 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)
- 1½ cups sliced mushrooms, (4 ounces)
- 4 scallions, sliced (1 cup)