We love this stuff. It is from Eating Well February/March 2005 issue. We’ve used this peanut-ginger sauce on chicken and beef as well. Broccoli can be easily subbed for the spinach. The sauce is so good. This dish is typically served with soba noodles or brown rice at our house.
Tofu with Peanut-Ginger 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)
- 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.