Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 257.3
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 84.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.7 g
- Protein: 20.0 g
View full nutritional breakdown of Tofu with Peanut-Ginger sauce calories by ingredient
Tofu with Peanut-Ginger sauce
Submitted by: BIPOLARPRINCESSNumber of Servings: 4
Ingredients
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5 tablespoons water
2 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar 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
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, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
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, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
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