INGREDIENTS
5 tbsps water
1/4 cup reduced fat peanut butter (smooth, natural if possible)
1 tbsp rice vinegar (or white vinegar)
2 tsps low sodium soy sauce
1 tsps agave nectar
2 tsps fresh minced ginger
2 cloves garlic (minced)
14 oz (one package) extra firm tofu
cooking spray (Olive Oil Pam)
1 tsp extra-virgin olive oil
4 cups baby spinach
1 1/2 cups sliced mushrooms
4 scallions, sliced (or 1 cup)
INSTRUCTIONS
Whisk all the sauce ingredients together in a bowl; set aside. Drain and rinse tofu. Pat dry. Slice the block crosswise in 1/2-inch-thick slabs. Cut the slabs into 1/2" pieces. Spray a large skillet with olive oil Pam. Add olive oil and heat over high. 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, about 5 minutes more. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Serves approximately 4, we doubled this recipe to feed 7 with some leftovers.
Agave nectar is generally found near the honey in major grocery stores, and ginger is found in the produce section.
WHY IT'S GREAT
Everybody loves peanut butter, and in moderation it can be a great source of protein and healthy fats. Spinach is rich in nutrients (as well as protein), and makes a great recipe filler, taking on the flavor of the other ingredients while not loading up on calories. It works as a great alternative to pasta. Ginger gives the dish a nice little fresh zest. Very filling meal while focusing on good calories.
Notes: This recipe was originally found at the Zone Diet website, in this list: ZONE DIET RECIPE
