• 4servings
  • 225calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B6, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 5 tablespoons water

  2. 4 tablespoons smooth natural peanut butter

  3. 1 tablespoon rice vinegar (see Ingredient note) or white vinegar

  4. 2 teaspoons reduced- sodium soy sauce

  5. 2 teaspoons honey

  6. 2 teaspoons minced ginger

  7. 2 cloves garlic , minced

  8. 14 ounces extra-firm tofu , preferably water-packed

  9. 2 teaspoons extra-virgin olive oil

  10. 4 cups baby spinach (6 ounces)

  11. 1 1/2 cups sliced mushrooms (4 ounces)

  12. 4 scallions , sliced (1 cup)

Instructions Jump to Ingredients ↑

  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.

  5. 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.


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