Peanut-Ginger Tofu

Name: Peanut-Ginger Tofu
Ingredients: 5 tablespoons water; 4 tablespoons natural-style peanut butter; 1 tablespoon rice vinegar (or any vinegar); 1 tablespoon soy sauce; 1 teaspoon honey; 1 tablespoon minced ginger; 2 garlic cloves, minced; 1 tablespoon chili sauce (or to taste); 14 ounces extra firm tofu; 2 teaspoons extra virgin olive oil; 4 cups Baby Spinach; 1 12 cups sliced mushrooms; 12 red onion; 2 cups cooked brown rice

14 ingredients

9 steps

Ingredients

5 tablespoons water
4 tablespoons natural-style peanut butter
1 tablespoon rice vinegar (or any vinegar)
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon minced ginger
2 garlic cloves, minced
1 tablespoon chili sauce (or to taste)
14 ounces extra firm tofu
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 12 cups sliced mushrooms
12 red onion
2 cups cooked brown rice

Directions

1

Drain tofu and cut into small slices.
2

Heat oil in a large nonstick skillet over medium heat.
3

Add tofu and cook in a single layer about 5 minutes or until browned slightly on bottom.
4

Then stir and continue cooking, stirring occasionally, until thouroughly cooked (about 5-7 minutes).
5

While tofu cooks, prepare sauce by mixing water, peanut butter, vinegar, soy sauce, honey, ginger, garlic, and chili sauce.
6

Whisk in a small bowl until well-mixed.
7

Add vegetables and sauce to skillet.
8

Cook, stirring, 1 to 2 minutes or until vegetables are lightly steamed.
9

Serve with brown rice.