Thai food brought into the Zone
Whisk all the sauce ingredients together in a bowl; set aside. Drain and rinse tofu. Pat dry. Slice the block crosswise in 1/2-inch-thick slabs. Cut the slabs into 1/2" pieces. Spray a large skillet with olive oil Pam. Add olive oil and heat over high. 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, about 5 minutes more. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Serve in 4 evenly divided portions. For dessert: Scoop 1/3 cup of the yogurt into 4 small bowls and stir in 1/4 cup of mandarin oranges and 1/2 cup of blueberries.
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