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Total Time
30mins
Prep 25 mins
Cook 5 mins

A wonderful vegetarian delight...I hope! I haven't tried it yet, so if you do, please let me know how you like it. Prep time includes standing tofu at room temp for 20 minutes.

Ingredients Nutrition

Directions

  1. Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4" 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 teperature for 20 minutes.
  2. Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips.
  3. Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry for 3 minutes.
  4. Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring ocasionally. Stir in spinach; remove from heat.
  5. Sprinkle with cashews if desired.
Most Helpful

4 5

This dish was quite good and very easy to prepare. Substitutions I made were: instead of zucchini and squash I used red and yellow peppers. I also used extra hot chili oil. It was very good. Thanks!