Tofu with Peanut Ginger Sauce

by Lindzie St. Martin

Sauce:

5 tablespoons water

4 tablespoons smooth natural peanut butter

1 tablespoon rice vinegar

1 tablespoon Bragg's liquid amino or low-sodium soy sauce

2 teaspoons agave nectar

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)

 

*To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), Bragg's, agave nectar, 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.  (recipe inspired by eatingwell.com)