Condiment
Tofu with Peanut-Ginger Sauce
Golden tofu cubes sizzle until crisp at the edges, then mingle with tender spinach, mushrooms, and scallions in a silky peanut ginger sauce that tastes rich, tangy, and gently sweet.
- Total
- 29 min
- Prep
- 15 min
- Cook
- 14 min
- Serves
- 4
Nutrition per Serving
- Calories
- 216
- Protein
- 12g
- Carbs
- 11g
- Fat
- 14g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 179mg
Ingredients
- 5 tbsp water
- 4 tbsp smooth natural peanut butter
- 1 tbsp rice vinegar, (see Ingredient note) or white vinegar
- 2 tsp reduced-sodium soy sauce
- 2 tsp honey
- 2 tsp minced ginger
- 2 clove garlic, minced
- 14 oz extra-firm tofu, preferably water-packed
- 2 tsp extra-virgin olive oil
- 4 cup baby spinach, (6 ounces)
- 1 1/2 cup sliced mushrooms, (4 ounces)
- 4 scallions, sliced (1 cup)
Instructions
- 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.