Ingredients
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5 tablespoons water
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4 tablespoons natural-style peanut butter
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1 tablespoon rice vinegar (or any vinegar)
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1 tablespoon soy sauce
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1 teaspoon honey
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1 tablespoon minced ginger
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2 garlic cloves, minced
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1 tablespoon chili sauce (or to taste)
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14 ounces extra firm tofu
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2 teaspoons extra virgin olive oil
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4 cups Baby Spinach
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1 1/2 cups sliced mushrooms
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1/2 red onion
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2 cups cooked brown rice
Instructions
- Drain tofu and cut into small slices. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook in a single layer about 5 minutes or until browned slightly on bottom. Then stir and continue cooking, stirring occasionally, until thouroughly cooked (about 5-7 minutes).
- While tofu cooks, prepare sauce by mixing water, peanut butter, vinegar, soy sauce, honey, ginger, garlic, and chili sauce. Whisk in a small bowl until well-mixed.
- Add vegetables and sauce to skillet. Cook, stirring, 1 to 2 minutes or until vegetables are lightly steamed.
- Serve with brown rice.