METHOD TO PREPARE

In a bowl, add cubed paneer, soy sauce, and cornstarch. Mix until the paneer is well coated in this mixture.

Make the sauce: in another bowl, whisk together the sauce ingredients: soy sauce, sriracha, maple syrup, ketchup, cornstarch, rice vinegar, and water. Whisk till it is lump-free.

Heat a nonstick skillet on medium heat. When hot, add 2 tablespoons of oil. Add in the paneer mixture and let it cook undisturbed for a minute or two. Flip and continue to cook on the other side.

Paneer pieces tend to clump because of the cornstarch; break them gently with a spatula and brown them on all sides.

When the paneer is golden. Take out the paneer and set it aside.

In the same skillet, add the remaining oil. Add in the garlic, ginger, and scallion whites and sauté for a minute until everything is fragrant (you don’t want it to brown).

Pour in the sauce and whisk. Add in the paneer and mix until the sauce coats the paneers and becomes thick and glossy. Add in roasted peanuts and spring onion greens. Taste and adjust the seasoning. Take it off the heat.

Arrange lettuce leaves on a platter, top with the spinach paneer mixture, and enjoy.