Tofu With Peanut-ginger Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 5 tablespoons water
• 4 tablespoons smooth natural-style peanut butter
• 1 tablespoon rice vinegar (see ingredient note) or 1 tablespoon vinegar
• 2 teaspoons reduced sodium soy sauce
• 2 teaspoons honey
• 2 teaspoons minced ginger
• 2 garlic cloves, minced
• 14 ounces extra firm tofu, preferably water-packed
• 2 teaspoons extra virgin olive oil
• 4 cups baby spinach
• 1 1/2 cups sliced mushrooms
• 4 scallions, sliced

Recipe

• 1 to prepare sauce: whisk water, peanut butter, rice vinegar (or 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.