Tofu with Peanut-Ginger Sauce - 5 pts

[Guest guest]

@@@@@

Tofu with Peanut-Ginger Sauce - 5 pts

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)

 

 

 

 

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.

 

Yield: 4 servings, generous 3/4 cup each

Active Time: 15 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per serving: 225 calories; 14 g fat (2 g sat, 3

g mono); 0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber;

229 mg sodium.

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

1 Carbohydrate Serving

 

TIP: 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.

 

Source: EatingWell Healthy in a Hurry

Formatted by Chupa Babi in MC: 12.19.06

 

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.

-----