YIELD Makes 2 servings
|1/4||cup soy sauce|
|1||tablespoon creamy peanut butter|
|1||package (about 12 ounces) firm tofu, drained|
|1||medium yellow squash|
|2||teaspoons peanut or vegetable oil|
|1/2||teaspoon hot chili oil|
|2||cloves garlic, minced|
|2||cups (packed) torn fresh spinach leaves|
|1/4||cup coarsely chopped cashews or peanuts (optional)|
- 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.
- 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.
This recipe appears in: Asian
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