Dragon Tofu

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)

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.

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