Recipe: Tofu in Peanut-Ginger Sauce

When Matt’s out of town, as he is this week, I consider it “me time” in the kitchen. Two reasons for this: First, I can make whatever the eff I want, and on that note, I typically try out a new recipe or two in that week. Second, I can make huge batches of whatever it is, knowing full well that I’ll be the one eating it.

Which means… I can make tofu galore!

This is one, though, that I’m absolutely sure that Matt will love. It combines tender bits of tofu, delicious sauteed mushrooms, delicate wilted spinach, and zesty scallions. Oh, and let’s not forget the peanut butter or, my favorite… fresh grated ginger. Lots of it.

Ingredients

Sauce:

* 5 tbsp. water
* 4 tbsp. smooth natural peanut butter
* 1/2 tbsp. rice vinegar or white vinegar
* 4 tsp. Trader Ming’s Soyaki (or equivalent)
* 2 tsp. agave nectar
* 3 tsp. minced ginger (plus more to taste)
* 2 cloves garlic, minced

Tofu and Vegetables:

* 14 oz. extra-firm tofu, pressed and drained
* 2 tsp. extra-virgin olive oil
* 1 package portobello mushroom slices
* 2 generous handfuls baby spinach (about 4 oz.)
* 4 scallions, sliced (about 1 cup)

Method

1. Slice the tofu, already pressed and drained, into 1/2-inch thick cubes.

2. Heat the oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer without stirring, until pieces turn golden brown on the bottom. Gently stir and continue cooking until all sides are golden brown.

3. While the tofu is cooking, prepare the sauce: Whisk together water, peanut butter, rice or white vinegar, Soyaki, agave nectar, ginger, and garlic in a small bowl.

4. Add mushrooms to the pan with the tofu, sauteeing lightly for a few minutes until slightly wet on the outside. Add spinach until slightly wilted, then scallions, and finally peanut sauce. Continue stirring until all vegetables are cooked, only a couple minutes longer.