(Untitled)

[lillassea]

Do you know what unprecented thing my husband and I did last night? We cooked together. This is remarkable chiefly because I never cook, and he rarely does. lol But it was fun. We had this delicious dish of tofu and mushrooms and spinach, in a ginger peanut sauce. I chopped the scallions and made the sauce! ::proud

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[_boy_]

Eatingwell.com's recipe.

Tofu with Peanut-Ginger Sauce
From EatingWell.com

Yield: 4 servings, generous 3/4 cup each
Active Time: 15 minutes
Total Time: 25 minutes
Ease of preparation: Easy

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.

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)
4 scallions, sliced (1 cup)

1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.

2. 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.

3. 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.

4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

NUTRITION INFORMATION: Per serving: 225 calories; 14 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 229 mg sodium; 262 mg potassium.
Nutrition bonus: Calcium (16% daily value), Iron (16% dv).

TIP: 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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The first time I made it, I used white vinegar instead of rice vinegar and I think we may've preferred it - the rice vinegar has a sweet tang that draws attention to itself and doesn't melds as easily with the other tastes. The sauce goes well with brown rice, too.