Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.

Makes 4 servings, generous 3/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

Sauce
5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar (see Ingredient note) or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced

Tofu & vegetables
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach (6 ounces)
1 1/2 cups sliced mushrooms (4 ounces)
4 scallions, sliced (1 cup)

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. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

NUTRITION INFORMATION: Per serving: 225 calories; 14 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 229 mg sodium; 262 mg potassium.

Nutrition bonus: Calcium (16% daily value), Iron (16% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 medium-fat meat

TIP: Ingredient Note: Rice vinegar (or rice-wine vinegar) is mild, slightly sweet vinegar made from fermented rice. Find it in the Asian section of supermarkets and specialty stores.

RELATED RECIPES: Tofu with Thai Curry Sauce | Tofu with Tomato-Mushroom Sauce | Spice-Crusted Tofu | Garden-Fresh Stir-Fry with Seitan | Asian Green Bean Stir-Fry | Vegetarian Hot Pot

I never liked tofu before I tried this dish, now I'm a convert!

Dianne, NY, NY

I made this dish for my mom. I hate tofu and I loved this! We're making it again soon! The only drawback to the recipe is that it wasn't enough for three people. It either needs to be doubled for more than 2 people or you need to add a side.

Samantha, Detroit, MI

This was a great meal. Very tasty and good.

Anonymous, Laurel, MD

Really good, quick and easy. I used fresh green beans instead of mushrooms. I think it would be even better with a little heat, perhaps some Thai chili sauce. I will make this again.

Beth, Milwaukee, WI

So very good, and quite easy to make as well!

Twila , San Diego, CA

I have never missed an issue of EW and this is simply my favorite! The texture of the tofu is awesome. I make this at least once a month.

Carol, Philadelphia, PA

This is an excellent dish -- very easy to make and extremely tasty. I made it with Baby Bok Choy and it was so delicious.

Julia C, NY, NY

Tofu and Tempeh become juicier and tastier if they're boiled for 5 mins before further cooking. I learned this in Indonesia. So in this recipe you would boil, dry then fry. Also tossing in the oil and sometimes tamari and frying on a pan that has those grooves will allow tofu to stay juicier too. So boil, dry, toss and fry. Yum.

Paula, Melbourne, VA

I love this recipe, and it's now become a staple that I make at least twice a month. First few times I made it as written, but since I've made a few modifications. I drain the tofu to get out excess water, cube it, and sprinkle a tablespoon of chinese five-spice, curry or sate seasoning and let sit overnight. I usually thin the peanut sauce with a little water or broth. I've substituted the spinach with zucchini or broccoli or green beans, depending on what I have on hand. Just yummy.

Kelly, Castro Valley, CA

I've made this twice now, but it was way better the second time, which was entirely my fault. The first time I didn't have natural peanut butter, so I used Skippy-big mistake! It tasted like a peanut butter sandwich!! Anyway I bought some natural stuff and it was great the second time. I doubled the sauce and added a tsp of Thai red curry powder. Even my kids ate this, and they don't eat anything!

Teri, Calgary, AB

Easy to make & tasty. I had to cook my tofu longer than they recommended to ensure that it was browned.

Brig, Austin, TX