Tofu with peanut-ginger sauce Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Ingredients a.. 5 tablespoon water b.. 4 tablespoon peanut butter, natural, smooth c.. 1 tablespoon vinegar, rice, or white vinegar d.. 2 teaspoon soy sauce, reduced-sodium e.. 2 teaspoon honey f.. 2 teaspoon ginger, minced g.. 2 clove(s) garlic, minced h.. 14 ounce(s) tofu, extra-firm, preferably water-packed i.. 2 teaspoon extra-virgin olive oil j.. 4 cup(s) spinach, baby, (6 ounces) k.. 1 1/2 cup(s) mushrooms, sliced, (4 ounces) l.. 4 whole scallion(s) (green onions), sliced (1 cup) Preparation To prepare sauce: 1. Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: 2. 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. 4. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more. 5. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
