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Tofu with Peanut-Ginger Sauce

http://www.eatingwell.com/recipes/tofu_with_peanut_ginger_sauce.html

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

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.

4 servings, generous 3/4 cup each | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

Sauce

Tofu & vegetables

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.

Nutrition

Per serving : 221 Calories; 14 g Fat; 2 g Sat; 3 g Mono; 0 mg Cholesterol; 15 g Carbohydrates; 12 g Protein; 4 g Fiber; 231 mg Sodium; 262 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 medium-fat meat

Tips & Notes