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Tofu and Spinach in Thai Peanut Sauce

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Use what ever tender greens you have on hand: radish greens, turnip greens, spinach, dandelion greens or swiss chard. Collard greens and kale will take several more minutes to become tender.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

Peanut Sauce

  • 1/2 cup natural creamy peanut butter (I like the fresh ground peanut butter in the bulk section of coops and some Whole Foods)
  • 3 teaspoons pure maple syrup or 1 teaspoon brown sugar
  • 1/4 cup rice vinegar
  • 1 – 2 stalks lemon grass, chopped
  • 6 cloves garlic
  • 1 inch piece of ginger, chopped
  • 1/2 cup freshly brewed Chinese black tea
  • 1 cup low sodium vegetable broth

Remaining Ingredients

  • 14 oz baked tofu, cut into 1/2 inch cubes
  • 16 oz can coconut milk (optional)
  • 1.5 cups fresh spinach leaves, washed, rinsed and roughly chopped
  • 2 tablespoon tamari or soy sauce
  • 1 tablespoon organic miso
  • 2 tablespoon fresh cilantro, finely chopped
  • 1 red chili, seeds and ribs removed for less heat, minced
  • 1 serrano chili, seeds and ribs removed for less heat, minced
  • 1 tablespoon of fresh lime juice
  • Peanuts and fresh cilantro or basil for garnish

Instructions

  1. Place all the ingredients listed for peanut sauce into an immersion blender beaker. Blend slowly until well combined and smooth. Add broth or more tea as needed to get the consistency of a thin sauce. It will thicken as it simmers.
  2. In a wok or large non-stick skillet, combine tofu and prepared peanut sauce. Add a can of coconut milk if you want a saucier sauce.
  3. Bring to a simmer on low-medium heat for 5-10 minutes until the sauce thickens slightly and the tofu has taken on some flavor.
  4. Reduce heat and stir in the chopped spinach. Cook until slightly wilted, 1 or 2 minutes. Remove from heat.
  5. In a small bowl, muddle tamari (or soy sauce) with miso until pretty smooth. Add to sauce in pan along with chopped cilantro, red chili, green chili, and lime juice.
  6. Taste and adjust flavor balance: add more chilis if not spicy enough, add soy sauce if not salty enough, add sugar if too sour, add more lime juice if too sweet or salty.
  7. Serve hot over cooked rice or quinoa, garnished with peanuts and more cilantro or chopped basil.

Notes

Miso should never be heated to a boiling temperature. That is why I always add it at the end, after the heat has been turned off.

The rice and peanut sauce can be made up to three days ahead.

Find it online: http://shiftycrafty.com/tofu-spinach-thai-peanut-sauce/