Tofu with Peanut-Ginger Sauce

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Tofu with Peanut-Ginger Sauce

Tofu with Peanut-Ginger Sauce

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.

Serves 4

Prep Time 15 min

Total Time 25 min.

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)

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.


Comments