5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoons rice vinegar, or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced
14 ounces extra-firm tofu, preferably water-packed
*1 cup ground turkey (optional)
2 teaspoons extra-virgin olive oil
4 cups baby spinach
*1 cup bean sprouts
1 1/2 cups sliced mushrooms
4 scallions, sliced
*chilli oil, topping
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. Set aside. Cook the ground turkey for 5-10 minutes, then add tofu.
Add spinach, mushrooms, bean sprouts, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Drizzle chilli oil before serving.
*Tofu is my new found love, I don’t why I stayed away from it for so long. It absorbs whatever sauce or marinade you make and the best thing of all is it’s good for you. I added ground turkey, bean sprouts and drizzled chilli oil just before serving. enJOY!!!