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Community Recipe
from [Lucygendron]
Tofu with Peanut Ginger Sauce

Tofu with Peanut Ginger Sauce

  • Yield: 4 servings

Ingredients

  • peanut butter

Preparation

Tofu with Peanut-Ginger Sauce

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.

Makes: 4 servings, generous 3/4 cup each

Active Time: 15 minutes

Total Time: 25 minutes

NUTRITION PROFILE

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | Gluten free |

View Our Nutrition Guidelines ยป INGREDIENTS

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)

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.

TIPS & NOTES

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.

NUTRITION

Per serving: 221 calories; 14 g fat ( 2 g sat , 3 g mono ); 0 mg cholesterol; 15 g carbohydrates; 3 g added sugars; 12 g protein; 4 g fiber; 231 mg sodium; 262 mg potassium.

Nutrition Bonus: Calcium (16% daily value), Iron (16% dv).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.

TIPS & NOTES

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.

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Tofu with Peanut Ginger Sauce recipe

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