My love affair with tofu continues….

I pulled this recipe from  I enjoy getting recipes from them, they have yet to do me wrong.



  • 5 tablespoons water
  • 4 tablespoons smooth natural peanut butter (we used PB2)
  • 1 tablespoon rice vinegar (see Ingredient note) or white vinegar (we used rice vinegar, you can find it at Hy-Vee)
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • 2 teaspoons minced ginger
  • 2 cloves garlic, minced

Tofu & vegetables-

  • 14 ounces extra-firm tofu, preferably water-packed (mine was 18 oz, it worked)
  • 2 teaspoons extra-virgin olive oil
  • 4 cups baby spinach (6 ounces)
  • 1 1/2 cups sliced mushrooms (4 ounces)
  • 4 scallions, sliced (1 cup)


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.



The verdict?  Yummy.  Ben and I both liked this.  The scallions have it a good crunch.  We decided we would had edemame or perhaps bean sprouts next time around.  I am also contemplating giving the tofu more time cooking with the sauce before adding the veggies.