Tofu with Peanut-Ginger Sauce
Use this quick, easy technique to sauté tofu to a golden brown, and turn tofu skeptics into fans. Serve with a cucumber salad or wheat toast.
Sauce:
5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar or white vinegar (see Ingredient Note)
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced
Tofu & Vegetables:
2 teaspoons extra-virgin olive oil
14 ounces extra-firm tofu, preferably water-packed
4 cups baby spinach (6 ounces)
1 1/2 cups sliced mushrooms (4 ounces)
4 scallions, sliced (1 cup)
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Drain, rinse and pat dry one 14-ounce block of extra-firm tofu. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
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Heat olive 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.
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Add vegetables and sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
To prepare sauce: Whisk the sauce ingredients in a small bowl.
To prepare tofu: Follow Steps 1 and 2. Add spinach, mushrooms, scallions and the peanut sauce and finish as directed in Step 3.
Makes 4 servings, generous 3/4 cup each.
Per serving: 225 calories; 14 g fat (2 g sat, 2 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).
Ingredient note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet vinegar made from fermented rice. Find it in the Asian section of supermarkets and specialty stores.
B-man 