Peanut-Ginger Tofu

• 5 tablespoons water
• 4 tablespoons natural-style peanut butter
• 1 tablespoon rice vinegar (or any vinegar)
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 tablespoon chili sauce (or to taste)
• 14 ounces extra firm tofu
• 2 teaspoons extra virgin olive oil
• 4 cups Baby Spinach
• 1 12 cups sliced mushrooms
• 12 red onion
• 2 cups cooked brown rice

1. Drain tofu and cut into small slices.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add tofu and cook in a single layer about 5 minutes or until browned slightly on bottom.
4. Then stir and continue cooking, stirring occasionally, until thouroughly cooked (about 5-7 minutes).
5. While tofu cooks, prepare sauce by mixing water, peanut butter, vinegar, soy sauce, honey, ginger, garlic, and chili sauce.
6. Whisk in a small bowl until well-mixed.
7. Add vegetables and sauce to skillet.
8. Cook, stirring, 1 to 2 minutes or until vegetables are lightly steamed.
9. Serve with brown rice.

water, naturalstyle peanut butter, rice vinegar, soy sauce, honey, ginger, garlic, chili sauce, extra virgin olive oil, spinach, mushrooms, red onion, brown rice

Taken from www.food.com/recipe/peanut-ginger-tofu-263889 (may not work)