Tofu Pad Thai (Noodle Free)

SAUCE
5 T water
4 T crunchy peanut butter
1 T rice vinegar, pepper flavored
2 teasp soy sauce, reduced salt
2 teasp honey
2 teasp minced ginger
2 minced garlic cloves

Tofu & Vegetables
14 ox extra-firm tofu, preferably water packed
2 teaspoons olive oil
4 cups baby spinach
1 1/2 cups sliced mushrooms
4 scallions, sliced
1/2 cup shredded carrots
1/2 cup diced or sliced red pepper

Drain, rinse, and pat dry tofu. Slice into 8 1/2 inch slabs. Crubme each slice into smaller, uneven pieces (if they are large, sauce won't get all the way through)

Heat oil in large skillet over high heat. Add tofu in a single layer. Cook until golden brown, without stirring for ~5 minutes.

While bottom of tofu is browing, whisk water, peanut butter, vinegar, honey, ginger, garlic, and soy sauce in a small bowl

Once tofu is browned, gently stir and continue cooking for about 5 to 7 minutes until all sides are gold brown

Add spinach, carrots, mushrooms, scallions, red peppers and peanut sauce. Stir until the vegetables are just cooked ~ 2 minutes more.

Number of Servings: 4

Recipe submitted by SparkPeople user 45ANDASPIRING.