Dragon Tofu
the Editors of Publications International, Ltd.
Dragon Tofu
Yield
Makes 2 servings
Ingredients
| 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) |
Preparation
- 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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