Peanut Ginger Tofu

 Prep Time:  15 min
 Cooking Time:    10 min
 Servings:  4 people  

  • 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

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.

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