Peanut Butter, Tofu and Sriracha, I think I’m in love! If your making this for kids leave out the jalapeños. I like is spicy so add more sriracha sauce.
16 oz. firm or extra firm tofu
1 TBSP peanut oil
4 large garlic cloves, thinly sliced
1 inch piece of ginger root, thinly sliced
2-3 TBSP green onions,sliced
1 large bag of spinach
2 jalapeños, thinly sliced
3 TBSP soy sauce
3 TBSP rice vinegar
2 TBSP natural peanut butter
1 TBSP agave nectar
2 TBSP vegetable stock or water
1 TBSP Sriracha Rooster Sauce
Drain the tofu well, then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. Cut tofu into 1 inch cubes.
Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce.
Heat oil in a large non stick skillet of wok over medium high heat. Add tofu, garlic and ginger to the skillet, cook until the tofu is crispy on all sides, add spinach, sauce, green onions and jalapeños, stir to combine and remove from heat.