PREPARATION:

1. Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4-inch 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 temperature 20 minutes.
2. Cut zucchini and yellow squash lengthwise into 1/4-inch-thick slices; cut each slice into 2X1/4-inch strips. Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry 3 minutes. Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring occasionally. Stir in spinach; remove from heat. Sprinkle with cashews.