Peanut Ginger Tofu
(Published: )
Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 4 tbsp. peanut butter
- 1 tbsp. rice vinegar
- 2 tsp. soy sauce
- 2 tsp. honey
- 2 tsp. minced ginger
- 2 garlic cloves, minced
- 14 ounces tofu, tempeh, or veggie meat substitute
- 2 tsp. extra virgin olive oil
- 4 c. baby spinach
- 1 1/2 c. diced mushrooms
- 4 scallions, diced
- 4 grated carrots
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Directions:
1) Mix together water, peanut butter, rice vinegar, soy sauce, honey, ginger and garlic in a small bowl.
2) Chop up tofu, tempeh or veggie meat into desired sizes. Quarter- size chunks is best.
3) Heat oil in a large non-stick pan over high heat. Add meat substitute and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
4) Add kale, mushrooms, carrots, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
5) Add this to rice or noodles, or serve alone.
Main ingredients