Tofu with Peanut-Ginger Sauce

Tofu with Peanut-Ginger Sauce Recipe 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.


From EatingWell:  February/March 2005, The EatingWell Diabetes Cookbook (2005)

Yield: 4 servings, generous 3/4 cup each

Active Time: 15 minutes

Total Time: 25 minutes

Ingredients
Sauce

  • 5 tablespoons water
  • 4 tablespoons 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

Tofu & vegetables

  • 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)

Preparation

  1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
  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.
  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.
  4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Tips & Notes
  • 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.

Nutrition Per serving:

221 calories; 14 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 15 g carbohydrates; 3 g added sugars; 12 g protein; 4 g fiber; 231 mg sodium; 262 mg potassium.

Nutrition Bonus: Calcium (16% daily value), Iron (16% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 medium-fat meat

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