TOFU WITH PEANUT GINGER SAUCE
Prep Time: 5 min
Cook Time: 15 min
This easy pan-fried tofu is crispy and covered in a spicy peanut sauce. This vegan recipe takes under 20 minutes to make and is perfect for quick weeknight meals.
Tofu is a healthy plant based protein that’s absorbs the flavor of whatever you cook it in, making it super versatile and tasty
Peanut Ginger sauce. Need I say more?
Great as an appetizer OR main dish when paired with rice and broccoli or snap peas
No baking or excess dishes required; just a large saute pan and a small mixing bowl and you are good to go!!
So easy and quick you will find yourself cooking with tofu often!
INGREDIENTS
SAUCE
5 tbsp water
4 tbsp smooth reduced fat peanut butter
1 tbsp rice vinegar or white vinegar
2 tsp reduced-sodium soy sauce
2 tsp honey
2 tsp minced ginger
2 cloves garlic, minced
Tofu & vegetables
14 ounces extra-firm tofu, preferably water-packed
2 tsp extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1½ cups sliced mushrooms, (4 ounces)
4 scallions, sliced (1 cup)
DIRECTIONS
To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight ½-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
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.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
MACROS
Serving Size 3/4 cup
Calories 216cal
Carbohydrates 11g
Protein 12g
Fat: 14g
Sodium: 268mg
Fiber: 3g
Sugar: 5g