I read a recipe recently, for a spinach and tofu dish with a peanut sauce. I love anything with peanut butter and I cook with tofu a lot, so I thought I might try it. Last night I got out my tofu, peanut butter and spinach and then realized I wanted to take this dinner in a totally different direction then the recipe was going. I ended up making a curry with a spicy peanut sauce and it was amazing!!! I am kind of known for not making the same dinner twice, but this one will be made multiple times for sure!

Spinach and Tofu Curry

10 oz. pkg. frozen chopped spinach (defrosted and drained)

4 cloves of garlic minced

2 inches of grated fresh ginger

1 14 oz. pkg. extra firm tofu (chop into bite size pieces)

1 yellow onion diced

1 cup of vegetable stock

4 T. green curry paste

4 T. olive oil

Salt

2 cups of brown rice cooked

Peanut Sauce

4 T. peanut butter

3 T. tamari sauce

3-4 T. hot water

1 T. agave nectar

1 tsp. crushed red pepper flakes

In a large saute pan over medium high heat, drizzle in your olive oil and start cooking your onion with a couple pinches of salt. When your onion is soft, add in your tofu, garlic and ginger, continue to cook for about 4-5 minutes, stirring to slightly brown your tofu. Then add in your spinach, vegetable stock and green curry paste. Be sure to stir in your curry paste well with the vegetable stock. In a small bowl add all of your peanut sauce ingredients and mix together well. I served the Spinach Tofu Curry over brown rice and drizzled the Peanut Sauce over the top. I was a happy girl eating two full plates!