Peanut-Ginger Tofu




Ingredients

5 tablespoon water
4 tablespoon peanut butter, natural
1 tablespoon lemon juice
2 teaspoon Tamari
2 teaspoon honey
2 teaspoon ginger, minced
2 clove(s) garlic
14 ounce(s) tofu, extra-firm
2 teaspoon extra-virgin olive oil
1 red bell pepper, julienned
1/2 sweet onion, sliced 
4 cup(s) spinach, baby
1 1/2 cup(s) mushrooms

To prepare sauce: 1. Blend water, peanut butter, lemon juice, Tamari, honey, ginger and garlic in a blender.

To prepare tofu:

Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs, and cut in half again lengthwise.

Heat oil in a large nonstick skillet over high heat. Add onion and red bell pepper, cook until onion is translucent. Move onion and pepper to side of pan.  Add tofu, cooking in a single layer, without stirring, until the tofu begins to turn golden brown, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more. If the tofu starts to stick, you can add about a tablespoon of water as needed and scrape bottom of pan.

Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Serve over brown rice.

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