Dragon Tofu Photo
Dragon Tofu

YIELD Makes 2 servings


1/4 cup soy sauce
1 tablespoon creamy peanut butter
1 package (about 12 ounces) firm tofu, drained
1 medium zucchini
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)


  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.
This recipe appears in: Asian
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