Krista McGuire

All about meal prepping a lunch to look forward to! This Thai Peanut Sauce is super easy to prepare, as well as super versatile. I probably will always make it with tofu, but switch up the vegetables . . . this time I did all greens . . . broccoli, asparagus, bok choy, & spinach – then served it over millet. Feel free to serve yours over brown rice, quinoa, or even soba noodles ❤

Ingredients

-1 1/2 Cups spinach, or kale

-1 block firm tofu

-Vegetables of your choice, optional

Ingredients – For The Sauce

-1/2 Cup + 2 Tablespoons peanut butter

-3 – 4 Tablespoons maple syrup

-1/4 Cup rice vinegar

-3 cloves garlic, minced

-2 Tablespoons tamari

-1/4 Cup – 1/2 Cup warm water

Directions

-Drain & press tofu. Cut tofu into 1/2″ cubes & pan fry on medium – high heat with extra virgin olive oil. Mix & turn frequently until all the water from tofu is burned off & the tofu is lightly golden brown on most sides. If the tofu is sticking to the pan, add a little more oil. Set aside *I steamed my tofu instead*

-While the tofu is cooking, prepare the peanut sauce

-In a medium size bowl, whisk all of the sauce ingredients, adding warm water last. Combine with a spoon until the peanut butter is well blended

-In a wok or large skillet, combine pan fried tofu, spinach, other vegetables (if using), & peanut sauce. Mix together on low – medium heat for 5 – 10 minutes until the spinach is slightly cooked & the tofu has had time to marinate in the sauce

-Be sure not to let the sauce simmer & start to thicken too much. You can stir in a small amount of water if needed

-Serve hot

XOXO