Dragon Tofu
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 59.14 ml soy sauce
- 4.92 ml creamy peanut butter
- 340.19 g firm tofu, drained
- 1 medium zucchini
- 1 medium yellow squash
- 9.85 ml peanut oil or 9.85 ml vegetable oil
- 2.46 ml hot chili oil
- 2 garlic cloves, minced
- 473.18 ml torn fresh spinach leaves (packed)
- 59.14 ml cashews (optional) or 59.14 ml peanuts, coarsely chopped (optional)
directions
- 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.
- Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips.
- 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.
- 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.
- Sprinkle with cashews if desired.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California