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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.

Source: EatingWell Magazine, February/March 2005




Tofu & vegetables


Instructions Checklist
  • 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 1/2-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.


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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

generous 3/4 cup
216 calories; protein 12.4g; carbohydrates 11.3g; dietary fiber 3.3g; sugars 4.9g; fat 13.9g; saturated fat 2.3g; vitamin a iu 3581.6IU; vitamin c 7.3mg; folate 77.5mcg; calcium 223mg; iron 3.1mg; magnesium 65.8mg; potassium 414.3mg; sodium 178.8mg; thiamin 0.1mg; added sugar 3g.

2 vegetable, 2 medium-fat meat