Another day another recipe. This one I found on accident when I was checking my email on Yahoo. I tried it out and it tasted just like a recipe I had at a restaurant in New York. It is full of flavor and light on calories which is always a positive! I thought at first it would be really high in calories because of the peanut butter but it is still very healthy! Try it out and let me know what you think!
Ingredients:
Serves 45 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
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach
1 1/2 cups sliced mushrooms
4 scallions, sliced
Directions:
- 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.
Nutritional Information:
Per Serving: Calories: 242, Carbohydrates: 12 g, Dietary Fiber: 3 g, Fat: 16 g, Protein: 16 g, Sugars: 5 g
1 comment:
That sounds absolutely divine! I am going to steal the recipe and give it a go :)
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