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Ingredients
- Extra Firm Tofu, cut into half-inch cubes
- A few shakes of Hot Curry Powder (I'll estimate a tablespoon or so)
- 1 tsp Yellow Mustard Seed
- Canola Oil
- Fresh (or frozen is fine) spinach
- Baby carrots, cut into long strips
- White onion, cut into rings, then cut in half
- For the Sauce:
- 1/2 cup of soy sauce
- 2 TBSP Brown Sugar
- 1/3 cup natural peanut butter (leaving it out on the counter it warm up real helps)
- The juice and zest from one lime
- Yellow Mustard Seed (a pinch or two)
- Red Chile Pepper Flakes
- A few dashes of the hot curry powder
- Salt
- Pepper
View Full Recipe at The Ginger Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 634g | |
| Calories 895 | |
| Calories from Fat 384 | 43% |
| Total Fat 45.71g | 57% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7770mg | 324% |
| Potassium 1374mg | 39% |
| Total Carbs 98.33g | 26% |
| Dietary Fiber 8.8g | 29% |
| Sugars 67.45g | 45% |
| Protein 35.04g | 56% |
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