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.
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.