I think this is our favorite dish to cook, especially to take to pot-luck-type parties. It looks and tastes fantastic, but is really quite easy to make. The sauce is one of my favorite peanut sauces ever, too.
Someday I’ll post a non-recipe blog. Someday.
Ingredients
Sauce
5 tablespoons water
4 tablespoons natural peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 teaspoons honey
2 teaspoons ginger
2 cloves garlic (Em and I typically add more ginger and garlic)
Tofu and Vegetables
one package (14 oz) extra-firm tofu, water packed (and preferably pre-cubed)
6 ounces baby spinach
4 ounces sliced mushrooms
~4 scallions, diced
dry roasted peanuts
Directions
1. Combine sauce ingredients into a medium bowl. Whisk until smooth, then set aside.
2. If the tofu is not pre-cubed, drain, pat dry, and cut into 1/2 inch cubes.
3. Brown the tofu in a large wok over high heat with ~2 teaspoons of olive oil and a few drops of dark sesame oil. Tofu should be golden brown on all sides when finished, ~10-15 minutes total cooking time.
4. Add the vegetables and sauce to the wok and cook until the vegetables are done, ~1-2 minutes.
5. Serve the tofu and veggies over rice. Garnish with dry roasted peanuts.
