Tofu with Peanut Ginger Sauce

27 Dec


5 tablespoons water

· 4 tablespoons smooth natural peanut butter

· 1 tablespoons rice vinegar (see Ingredient note), or white vinegar

· 2 teaspoons reduced-sodium soy sauce

· 2 teaspoons honey

· 2 teaspoon minced ginger

· 2 cloves garlic, minced

· 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.



One Response to “Tofu with Peanut Ginger Sauce”

  1. Amy January 3, 2010 at 2:51 am #

    That looks delish! One of these days I’m going to work up the nerve to cook with tofu…

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