This recipe turned out great! However, b/c of the peanut butter and coconut milk, it was pretty rich and higher in WW points. About 1/2 a cup is a serving based on how much it made and my calculations and that was plenty enough along with 1/2 cup of brown rice and some steamed broccoli. It turned out to be about 6 points for 1/2 cup on WW. It may end up being a weekend recipe but it was delicious and super easy!
Tofu and Spinach in Peanut-Coconut Sauce
(Adapted from Deliciousliving.com)
Prep time: 15 minutes, plus 2–3 hours in slow cooker
1 13.5-ounce can light coconut milk
1/4 cup smooth, unsweetened peanut butter (The recipe calls for 1/3 cup but I lowered it a little bit)
1 tablespoon grated fresh ginger (I used powdered ginger)
1 clove garlic, pressed
1 bunch scallions (I used green onions), thinly sliced (white and light green parts only)
3 teaspoons brown sugar
1/8 teaspoon cayenne
Juice of 1 large lime
1 tablespoon low-sodium soy sauce
1 pound extra-firm tofu (NOT silken), cut into 1-inch cubes
2 large handfuls prewashed baby spinach (about 2.5 ounces)
1. Place first nine ingredients (coconut milk through soy sauce) in slow cooker. Stir well to combine. Place tofu cubes into sauce. Cook on low setting for 2–3 hours.
2. During last 15 minutes of cooking, place spinach in cooker. Periodically stir gently as leaves wilt to incorporate into tofu mixture. Salt and pepper to taste. Serve in bowls over rice.