Tofu with Peanut-Ginger Sauce

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Tofu and vegetables get a dramatic lift from a spicy peanut sauce in this low-calorie, nutrient-packed vegetarian entree.

Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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)

Directions
  1. 4 servings, generous 3/4 cup each

  2. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

  3. 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.

  4. 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.

  5. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.


Nutritional Facts

Servings
4
Per serving
Calories
221
Carbohydrates
15g
Fat
14g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
12g
Cholesterol
0mg
Dietary Fiber
4g
Potassium
262mg
Sodium
231mg
Added Sugars
3g
Exchanges
2 vegetable 2 medium-fat meat
Carbohydrate Servings
1
Vitamin A (33% daily value)
Calcium (21% dv)
Iron (19% dv)
Vitamin C (17%)

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