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Tofu with Peanut Ginger Sauce Recipe

Tofu with Peanut Ginger Sauce Recipe

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Ingredients:

Serving

peanut butter

Directions:

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 » INGREDIENTS
SAUCE
Tablespoons water
Tablespoons smooth natural peanut butter
Tablespoon rice vinegar, (see Ingredient note) or white vinegar
Teaspoons reduced-sodium soy sauce
Teaspoons honey
Teaspoons minced ginger
Cloves garlic, minced
TOFU & VEGETABLES
Ounces extra-firm tofu, preferably water-packed
Teaspoons extra-virgin olive oil
Cups baby spinach, (6 ounces)
/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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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