Tofu with Peanut-Ginger Sauce By

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

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