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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A wonderful vegetarian delight...I hope! I haven't tried it yet, so if you do, please let me know how you like it. Prep time includes standing tofu at room temp for 20 minutes. Ingredients:
1/4 cup soy sauce |
1 teaspoon creamy peanut butter |
12 ounces firm tofu, drained |
1 medium zucchini |
1 medium yellow squash |
2 teaspoons peanut oil or 2 teaspoons vegetable oil |
1/2 teaspoon hot chili oil |
2 garlic cloves, minced |
2 cups torn fresh spinach leaves (packed) |
1/4 cup cashews (optional) or 1/4 cup peanuts, coarsely chopped (optional) |
Directions:
1. Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4 squares or triangles. Place in single layer in shallow dish. Pour soy sauce mixture over tofu; stir gently to coat all surfaces. Let stand at room teperature for 20 minutes.
2. Cut zucchini and yellow squash lengthwise into 1/4 thick slices; cut each slice into 2x1/4 strips.
3. Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry for 3 minutes.
4. Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring ocasionally. Stir in spinach; remove from heat.
5. Sprinkle with cashews if desired.
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