Tofu With Peanut-Ginger Sauce

• 5 tablespoons water
• 4 tablespoons smooth natural-style peanut butter
• 1 tablespoon rice vinegar
• 2 teaspoons reduced sodium soy sauce
• 2 teaspoons honey
• 2 teaspoons minced ginger
• 2 garlic cloves, minced
• 14 ounces extra firm tofu
• 2 teaspoons extra virgin olive oil
• 4 cups Baby Spinach
• 1 12 cups sliced mushrooms
• 4 scallions, sliced

1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry.
3. Slice the block crosswise into eight 1/2-inch-thick slabs.
4. Coarsely crumble each slice into smaller, uneven pieces.
5. Heat oil in a large nonstick skillet over high heat.
6. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
7. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
8. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

water, smooth natural, rice vinegar, soy sauce, honey, ginger, garlic, extra virgin olive oil, spinach, mushrooms, scallions

Taken from www.food.com/recipe/tofu-with-peanut-ginger-sauce-311295 (may not work)