Ingredients

• 5 tablespoon water
• 4 tablespoon 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
• 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)

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Cooking Directions

Step 1

To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

Step 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.

Step 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.

Step 4

Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.