Tofu with Peanut-Ginger Sauce

Tofu with Peanut-Ginger Sauce
By EatingWell.com
Makes 4 servings, generous 3/4 cup each
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
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.
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)
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.
Nutrition Information
Per serving: 225 calories; 14 g fat (2 g sat, 3 g mono); 0 mg
cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 229 mg
sodium. Nutrition bonus: Calcium (16% daily value), Iron (16% dv). 1
Carbohydrate Serving 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes