Vegan & Gluten Free
For The Sauce
Tamari (or soy)
Red crushed pepper
Cut the tofu block in half. Then cut into 1/2 inch cubes and press using paper towels to remove liquid.
Pan fry the tofu with cooking oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden on both sides. Set aside.
Whisk all the ingredients listed for peanut sauce, adding the warm water last. Combine with a spoon until the peanut butter is well blended.
In a wok or large skillet, combine pan-fried tofu, chopped spinach, and peanut sauce. Mix for 5-10 min until the spinach is slightly cooked and the tofu has time to marinate in the sauce.
Serve hot over cooked rice, quinoa, or fresh spinach for a lighter version.