Second tofu recipe this week, I know. But despite it’s reputation, tofu is delicious if used in the right places. In the recipe I recommended on Sunday the tofu feels and tastes more like egg. In this one, it’s masked by the delicious sauce. But if you don’t like tofu, you can make this recipe with eggs, chicken, or beans. Just prepare them properly beforehand, cut if necessary, and then start where the recipe does.
I got this recipe from the EatingWell Diabetes Cookbook. Since Micah has low blood sugar issues I’ve found this a helpful cookbook.
Ingredients
Sauce
- 5 tablesppons water
- 4 tablespoons smooth natural peanut butter
- 1 tablespoon white vinegar
- 2 tablespoons reduced sodium (or regular) soy sauce
- 2 teaspoons honey
- 2 teaspoons minced ginger (or 1tsp or so ground ginger)
- 2 cloves minced garlic
Tofu & Vegetables
- 14 oz extra-firm tofu
- 2 teaspoons oil (extra-virgin olive or enova)
- 4 cups baby spinach (6 oz)
- 1 1/2 cups sliced mushrooms (4 oz)
- 4 scallions, sliced (1 cup)
Preparation
- Preparing Sauce: Combine all sauce ingredients in a bowl and mix until fairly smooth.
- Preparing tofu: If water-packed, you may want to prepare an hour ahead of time by putting tofu on one plate, covering with another, and putting something on top to push out the water. Or pat dry if there isn’t time. Slice and crumble into small, uneven pieces, perhaps 1/4″ wide or smaller.
- Heat oil in nonstick skillet until hot. Add tofu and cook in single layer, don’t stir, until pieces start turning golden brown on the bottom, perhaps 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5-7 minutes or more.
- Add spinach, mushrooms, scallions, and peanut sauce. Cook, stirring, until vegetables are cooked—perhaps 1-3 minutes.
I served it over rice, cooked with 1 tsp turmeric and 1 1/2 tsps chicken bullion. Obviously if you’re vegan you’d want to leave out the bullion, but it adds a nice flavor for non-vegetarians/vegans.
Really delicious. After two successful tofu recipes in one week, I think I’m a bit of a convert. Even Micah’s ok with it as long as it “tastes like something…not tofu.” So curry, peanut-ginger sauce, both winners!
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Yum yum yum! I used to eat a ton of tofu. I should start eating it more. I am bookmarking this and adding it to my menu for next week!
I eat tofu at least once a week, though I’ve tried to cut back my soy consumption lately and replace some of it with beans and other protein sources. I think the trick to tofu is marinating it as much as possible! Squeeze out the water and marinate it overnight if you can. Freezing and thawing it creates a chewier texture perfect for frying or sauteeing. Personally, I like my tofu marinated in olive oil, balsamic vinegar, a little soy sauce, cumin, chili powder, oregano, and a dash of Liquid Smoke. Then I grill it with onion, bell pepper, zucchini, and garlic. Yum!
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